I just started getting the free Clan Thompson newsletter a little while ago. They also have archives of past articles and such on their site here. I just thought that some here who don't already subscribe might be interested. Clan Thompson also has great pocket sized product books (w/ phone #s so you can verify and the date of verification. You can see the format at the bottom of the newsletter where they have some of the recently verified products). I got the booklets for free last year--in a sample, I think.
Also, here is an example of a newsletter-- actually, the last one. Sorry, it's kinda long:
The Clan Thompson Celiac Newsletter
Issue #65 January 21, 2005
Copyright 2005 by Clan Thompson
All rights reserved. Subscribers may print copies of this newsletter for others to read or send copies to their friends as long as the ENTIRE publication is printed or sent along with all copyright notices and attributions. Sending and/or printing excerpts is not allowed without written permission.
To learn more about celiac disease, visit us online at: http://www.clanthompson.com/
To subscribe to this newsletter: http://www.clanthomp..._subscribe.html
In this issue:
1. News: "SAFE LEVELS OF GLUTEN" - What Does It Really Mean?
ECONOMIC COMPARISON OF CURRENT ENDOSCOPIC PRACTICES
NEUROLOGICAL MANIFESTATIONS OF CELIAC DISEASE
CELIAC SPRUE PRESENTING AS SEVERE HEMORRHAGIC DIATHESIS DUE TO VITAMIN K DEFICIENCY
GUIDELINE FOR THE DIAGNOSIS AND TREATMENT OF CELIAC DISEASE IN CHILDREN
2. Where To Find Gluten Free "Stuff"
3. The Cook's Corner: TORTILLA TOWER
4. Ask the Cook: MY PIECRUSTS AREN'T FLAKY. CAN YOU HELP?
5. Announcements: 2005 FOOD POCKETGUIDE IS NOW OUT
6. Ask the Doctor: WHY DID I HAVE A DH REACTION?
7. This Month's List: GLUTEN FREE FOODS
1. SAFE LEVELS OF GLUTEN - What Does It Really Mean?
(Editor's Note: The following article first appeared in the Celiac Disease Foundation Newsletter: Summer 2004 and is reprinted here, with their permission. You can visit CDF online at http://www.celiac.org.)
Putting it in Perspective: How much is 100 ppm in real life?
by Dimitrios Douros 7/04
The new study claiming 100 ppm gluten is safe for celiacs resulted in many folks asking what that meant "in real life." So I decided to put PPM in perspective.
Simply put, 100 ppm means if you have one million of something, 100 out of that million makes 100ppm. It can be a million of anythin -- oranges, cars, grams of fat or ounces of gluten.
So, let's stick to our favorite topic: gluten. To make the math easier, I first calculated what 150 ppm amounts to in real life.
* Total protein (not all of it is gluten) composition of wheat ranges from 8% to 15%. In ppm that translates to 80,000 ppm to 150,000 ppm protein (mostly gluten).
* So, product with 150 ppm gluten has 1/1000 (150/150,000) the gluten of wheat. In human terms, take a slice of wheat bread and cut it into 1000 pieces-crumbs. 150ppm is the gluten you would get in one of those crumbs.
* How much gluten is that in weight? Take a 16 slice loaf of bread baked with 500g (a bit more than 1 lb.) of wheat flour:
500grams X 15% divided by 16 slices X 1000' crumbs/slice' = 0.005 grams, about 0.0002 oz.
The new study that claims 100 ppm of gluten is safe for celiacs, translates to 100ppm/150ppm or 2/3 of the number calculated above.
Therefore, 100 ppm is euvalent to about 0.003 grams or 0.001 oz. of gluten.
ECONOMIC COMPARISON OF CURRENT ENDOSCOPIC PRACTICES:
Barrett's Surveillance vs. Ulcerative Colitis Surveillance vs. Biopsy for Sprue vs. Biopsy for Microscopic Colitis
Division of Gastroenterology and Hepatology, Mayo Clinic, Rochester, Minnesota 55905, USA. email@example.com
Health care costs are an increasingly important study outcome. Endoscopic practice consumes a large proportion of gastroenterology-related health expenses. An economic comparison of several currently accepted endoscopic practices was performed, ranking them according their cost-effectiveness, as viewed from the payer perspective. The cost-effectiveness of four currently accepted standard endoscopic practices was examined: small bowel biopsy to assess for celiac sprue, colonoscopic biopsy to assess for microscopic colitis, surveillance of Barrett's esophagus, and surveillance of chronic ulcerative colitis (CUC). Parameter estimates were obtained from the published literature. Charges were based on Medicare professional plus facility/technical fees.
Performing colonoscopic biopsies for microscopic colitis in the setting of chronic nonbloody diarrhea was the most cost-effective practice ($2447/case detected), while small bowel biopsy for sprue in the setting of a patient with a first-degree relative with sprue ($3042/case detected) or with anemia ($2982/case detected) was also a cost-effective approach. Small bowel biopsy in the setting of diarrhea ($3900/case detected) was less cost-effective, while CUC surveillance ($14,119/detection of dysplasia) and performance of small bowel biopsy in an asymptomatic patient ($15,209/case detected) were clearly the least economical. As efforts are made to reduce the costs of health care, more attention will be focused on the cost-effectiveness of routine endoscopic practices. Although, our findings put endoscopic practices into economic perspective, future perspective, future prospective trials are required to confirm the validity of these findings.
NEUROLOGICAL MANIFESTATIONS OF CELIAC DISEASE
José Ibiapina Siqueira Neto
Ana Carolina Leite Vieira Costa
Francisco George Magalhães
Gisele Sampaio Silva
Department of Internal Medicine of the Federal University of Ceará, Fortaleza CE, Brazil (UFC);
Celiac disease (celiac disease/ Nontropicalsprue, gluten-sensitive enteropathy) is a malabsortive condition in which an allergic reaction to the cereal grain-protein gluten (present in wheat, rye and barley) causes small intestine mucosal injury. The onset is in the first four decades of life, with a female to male ratio of 2:1. It may be associated with a wide spectrum of neurological manifestations including cerebellar ataxia, epileptic seizures, dementia, neuropathy, myopathy and multifocal leucoencephalopathy. We report three patients with neurological manifestations related with celiac disease: one with cerebellar ataxia, one with epilepsy and one with cognitive impairment. The diagnosis of celiac disease was confirmed by serologic tests (antiendomysial and antigliadin antibodies) and biopsy of the small intestine. In two patients the neurological symptoms preceded the gastrointestinal abnormalities and in all of them gluten restriction failed to improve the neurological disability. Conclusion: celiac disease should be ruled out in the differential diagnosis of neurological dysfunction of unknown cause, including ataxia, epilepsy and dementia. A gluten free diet, the mainstay of treatment, failed to improve the neurological disability.
You can read the entire article here:
CELIAC SPRUE PRESENTING AS SEVERE HEMORRHAGIC DIATHESIS DUE TO VITAMIN K DEFICIENCY
Download this article as a pdf file here: http://www.ima.org.i.../ar04dec-17.pdf
GUIDELINE FOR THE DIAGNOSIS AND TREATMENT OF CELIAC DISEASE IN CHILDREN: Recommendations of the North American Society for Pediatric Gastroenterology, Hepatology and Nutrition
The Celiac Disease Guideline Committee of the North American Society for Pediatric Gastroenterology, Hepatology and Nutrition has formulated a clinical practice guideline for the diagnosis and treatment of pediatric celiac disease based on an integration of a systematic review of the medical literature combined with expert opinion.
You can read the pdf file here:
MARKERS OF BONE TURNOVER IN PREPUBERTAL CHILDREN WITH CELIAC
Gajewska Joanna, Ambroszkiewicz Jadwiga, Hozyasz Kamil K
Departments Biochemistry, Institute of Mother and Child, ul. Kasprzaka 17a, 01-211 Warsaw, Poland
Active celiac disease is known to predispose patients to disturbances in bone metabolism. However, little information is available on biochemical bone turnover markers in prepubertal celiac children treated with gluten-free diet (GFD). This study looks at five children with celiac disease.
You can read the article here:
2. Where To Find Gluten Free "Stuff"
---AD: ANGELIC GROOVES CELIAC AWARENESS JEWELRY ---
Raising 20% of profits for research as well as awarness!
We have raised over $1400 since June that was divided up among organizations.
Stop by at www.angelicgrooves.com to order.
We donate 20% to research as well as raising awareness
---AD: GLUTEN SOLUTIONS ---
Announcing the arrival of pre-packaged, pre-sliced, READY-TO-EAT-BREADS at Gluten Solutions! Bread is perhaps the most adored, and most missed, product that gluten-free dieters crave. That's why we're delighted to bring you the following new breads, rolls, and bagels, online only at http://www.glutensolutions.com:
White Sandwich Bread
Italian Sandwich Bread
Italian Hi-Fiber Sandwich Bread
Italian Raisin Bread
All these great products are made fresh at Sterk's' Bakery, then rushed to Gluten Solutions for expedited delivery to your home. Everything is in stock now, so we hope to hear from you soon!
As a special promotion for Clan Thompson readers, we're temporarily offering a 10% discount. Just type the following promotional code as you checkout at www.glutensolutions.com: ClanThompson
Bryan Van Noy
1-888-845-8836 Orders & Service
---END OF ADS---
3. The Cook's Corner:
(Editor's Note: Connie is busy on the speaking circuit again. Her schedule for February includes talks to the following support groups:
Sat., 2/5-N. Virginia/Washington, DC ROCK group
Sun., 2/6-Baltimore, MD
Mon., 2/7-Gettysburg, PA
Wed., 2/9-Manalapan, NJ
Thurs., 2/10-Harrisburg, PA
Check the calendar at <http://www.clanthomp...ml/calendar.php> for more information about any of the above meetings. She will have cookbooks available for sale at these meetings.
Connie’s cookbooks may be purchased at bookstores, health food stores, or directly from her website at www.gfbooks.homestead.com <http://www.gfbooks.homestead.com> .)
by Connie Sarros
The winter weather has descended upon us and moms everywhere are searching for constructive ways to entertain their children indoors. January and February can be very long months when the kids have nothing to do. Keep them busy by having them help in the kitchen. Below is a recipe from the ‘Wheat-free Gluten-free Cookbook for Kids and Busy Adults’. It is a simple, kid-friendly dinner that your children will have fun assembling. Enjoy! Connie
1/2 lb. lean ground beef
1/4 tsp. pepper
1/2 tsp. oregano
1 jar (15 oz.) gluten-free spaghetti sauce
1 cup gluten-free small curd cottage cheese
4 gluten-free corn tortillas
1 cup shredded sharp cheddar cheese
Preheat oven to 350 degrees. With the help of an adult, brown the ground beef in a skillet. As the meat browns, break it up into tiny pieces with a fork. When the meat is browned, stir in the pepper, oregano and spaghetti sauce. Simmer the meat sauce for 5 minutes.
In a small bowl, whisk the egg slightly, then stir in the cottage cheese.
Spoon 1/4 cup of the meat sauce into the bottom of a 9-inch pie plate. Place 1 tortilla on top of the sauce in the plate. Spread 1/3 of the cottage cheese mixture on top of the tortilla. Top with 1/4 of the remaining meat sauce, then 1/4 of shredded cheese. Repeat layers, in this order, two more times. Top with last tortilla, remaining meat sauce, and remaining shredded cheese. Bake for 30 minutes. Have an adult help remove the hot pie plate from the oven. Let stand for 5 minutes. Cut into 4 wedges to serve.
4. ASK THE COOK
by Connie Sarros
(Editor's Note: Readers are invited to submit their gluten free cooking questions to Connie at firstname.lastname@example.org. The words "ASK THE COOK" must appear in the subject line or your email may be filtered as "spam".)
Dear Connie, My piecrusts never seem to turn out flaky. Any suggestions? Susie
Hi Susie, For a flakier crust, substitute 1 tsp. cider vinegar for 1 tsp. of the cold water called for in the recipe. Roll the dough between 2 sheets of waxed paper, being careful not to sprinkle too much cornstarch or gluten-free flour mixture onto the surface when rolling, or your crust will become tough and dry. Connie
My name is Calvin and I am 13 years old. My school recently had a fundraiser which was selling Krispy Kreme doughnuts and I felt very left out since I have celiac disease and couldn't eat them! My mom has a doughnut baking pan but no recipes for baked gluten-free doughnuts. Do you have one? Thank you very much! -Calvin P.S. I am also allergic to soybeans and garbanzo beans - the flour my mom mixes up for general gluten-free baking is: sorghum, white & brown rice, tapioca starch, potato starch, quinoa, and amaranth, plus some Montina baking supplement.
Here is a recipe for donuts that may be made with most gluten-free four mixtures. While this recipe directs your mother to cook the donuts in a skillet, she can easily adjust the directions and cook the dough in a donut-maker.
BUTTERMILK DROP DONUTS
1/2 cup sugar
2 Tbsp. butter, softened
2 cups plus 1 Tbsp. gluten-free flour mixture
1/4 tsp. xantan gum*
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/2 cup buttermilk
Corn oil for frying
1 cup sifted confectioner's sugar
1/4 tsp. vanilla
*If your mother is using the gluten-free flour mixture from one of my cookbooks, omit the xantan gum from this recipe because the gum is already included in the flour mixture.
Whip the eggs until fluffy. Beat in the sugar and butter. Sift together flour mixture, xanthan gum, baking powder, baking soda, salt and cinnamon. Whip the dry ingredients into the egg mixture alternately with the buttermilk until blended. Heat 1 1/2 inches of corn oil to 360 degrees in a medium-size skillet. Drop the donut batter by teaspoonfuls, four at a time,
into the hot oil. Fry, turning once, until lightly browned. Drain on paper towels. In a small bowl, stir together confectioner's sugar, vanilla and enough milk to make a very loose frosting (the consistency of thick milk). While the donuts are still warm, roll them in the frosting then set donuts on a cooling rack to drain. Note: Place a sheet of waxed paper under the cooling rack to catch drips from the frosting. Enjoy! Connie
5. Announcements: 2005 FOOD POCKETGUIDE OUT NOW
The 2005 edition of the CLAN THOMPSON CELIAC POCKETGUIDE TO FOODS has been released. Order it online by visiting us at http://www.clanthomp...roducts/Catalog. If you'd like to view a page from inside the book, just click on the book cover when you reach the ordering page.
Our pocket guides contain a selection of products from the SmartList databases (hundreds as opposed to a few thousand)...and they're priced accordingly. The information in the guides concentrates on items that can be found in mainstream supermarkets and drugstores while the SmartList databases also contains information for regional items, mail order, online and health food store items. Guides fit right inside your pocket or purse for easy reference during shopping!
Want More Info? Order the SmartList food database. Our food SmartList contains about 3,400 items and is available for PC or Palm handhelds. Choose it on our Products/Catalog page.
(EDITOR'S NOTE: Enter your group's events on our Calendar at http://www.clanthomp...com/discussion and they will automatically be included in our celiac newsletter that month.)
R.O.C.K. - ANCHORAGE, AK
When: Saturday, January 22 2005 @ 04:00 PM - 07:00 PM
Where: Alaska Regional Hospital-Medical Plaza
Anchorage, AK 99517
Description: POTLUCK & recipe exchange for the whole family. A time to share information, resources, support, conversation, and great food.
CLEVELAND CONVENTION CENTER
When: Saturday, January 29 2005 @ 11:00 AM - 06:00 PM
Where: Cleveland Convention Center Public Auditorium
500 Lakeside Ave
Cleveland, OH 44114
Description: On Saturday, January 29th, from 11 a.m. to 6 p.m., there will be a 'Natural Living Health Show' at the Cleveland Expo Center. There will be a booth (Booth #505) devoted to celiac disease. From 11 a.m. to noon, Connie Sarros will be speaking on celiac disease, including everything from symptoms (or sometimes lack of symptoms) and the gluten-free diet. The expo is being sponsored by Natural Planet. Hope to see you there-- Cleveland Convention Center Public Auditorium 500 Lakeside Avenue Cleveland, OH 44114
CONNIE SARROS TO APPEAR IN...
When: Saturday, February 05 2005 @ 02:45 PM - 04:00 PM
Where: Potomac Library meeting room
2201 Opitz Rd.
Woodbridge, VA 22191
Description: Connie Sarros, author of 4 gluten-free cookbooks, will be speaking to the northern Virginia/Washington, DC area ROCK group on "Kid-Friendly Meals". She will be doing a brief cooking demo for all to taste. The meeting starts promptly at 3:00 (please arrive by 2:45). For more information, contact Melonie Katz, 703-445-8306, OneSillyYak@yahoo.com
When: Monday, February 07 2005 @ 07:00 PM - 09:00 PM
Where: Gettysburg Hospital in the Community Room in the Christian Musselman wing off Washington St.
147 Gettys St.
Gettysburg, PA 17324
Description: Connie Sarros, author of 4 gluten-free cookbooks, will be speaking to the celiac disease Support Group of Gettysburg about "Gluten-free Conversions". For mor information, contact Cheryl Hutchinson, RN, email@example.com Phone: 717-642-6053
When: Wednesday, February 09 2005 @ 07:00 PM - 08:45 PM
Where: Monmouth County Public Library
125 Symmes Rd.
Description: Connie Sarros will be speaking the Central NJ ROCK group on Wed., 2/9. Her topic is "Fast, Healthy, Fun Gluten-free Cooking". She is begin sponsored by Linda's Diet Delights in Matawan, NJ on Rt. 34. For more information, contact Sue Cavallero SusanCav@aol.com, 732-462-4660
When: Thursday, February 10 2005 @ 06:30 PM - 08:30 PM
Where: Christ Presbyterian Chuch
421 Deerfield Road
Camp Hill, PA 17011
Description: Connie Sarros, author of 4 gluten-free cookbooks, will be the guest speaker for the meeting. Her topic is "Gluten-free Conversions". For more information, contact Linda Weller, 717-520-9817, Lllweller@aol.com
When: Saturday, February 19 2005 @ 11:00 AM - 12:00 AM
Where: Foods for Living Healthy Food Store
1770 S. Jefferson Ave.
Defiance, OH 43512
Description: Connie Sarros, author of 4 gluten-free cookbooks, will be speaking on "Fast & Healthy gluten-free Cooking". Reservations are requested, but not necessary. For more information, contact Nancy Owens, 419-782-6422
6. ASK THE DOCTOR
(Editor's Note: Please send your celiac-related medical question to <firstname.lastname@example.org>. Questions that are submitted to this column will be published in future editions of our newsletter. If you do not want us to print your real name, please use initials or an alias.
Although the doctors cannot answer every question, they will try to answer as many questions as time permits. Overly long questions, and questions that are relevant only to the person submitting them will not be considered. The phrase "Ask the Doctor" MUST appear in the subject line or your email may be filtered as spam.)
(Editor's Note: John J. Zone, M. D is an internationally recognized research and clinical expert in Dermatitis Herpetiformis and Linear IgA Bullous Disease. Along with other doctors at the University of Utah, he is exploring the genetic basis and immunological mechanisms of these diseases with the hope of improving disease detection and therapy. He pioneered the use of immunofluorescence in the diagnosis and management of blistering diseases associated with intestinal sensitivity to wheat proteins. He and Kristin M. Leiferman, M.D. have applied the technology to both skin tissue and blood specimens to determine the best approach for diagnostic testing, interpretation and disease management of a variety of cutaneous diseases. He also has an interest in celiac disease and, over the past 25 years, he has cared for approximately 600 patients with biopsy-proven DH. He is a professor and Chairman of the Dept. of Dermatology at the University of Utah and has served as a resource for several of the gluten intolerance groups over the years. For information about immunodermatology tests, or to view images of typical test results, visit the Dept. of Dermatology's website at <http://uuhsc.utah.edu/derm/immunoderm>.)
Dear Doctor, I am 57 years old and was diagnosed with Celiac Disease one year ago. I have been vigilant in maintaining a gluten-free diet, including oats. At a Celiac support group meeting this week, it was reported that oats appeared to be acceptable for some individuals. The next morning I decided to experiment with the oats to see if I could tolerate them. That night I awoke with itching and small, blistery clusters of small lesions all over my knees and lower legs. The only explanation that makes sense to me is that these are DH lesions. I am unable to see a dermatologist until next month to
confirm this diagnosis. Since I am very conscientious about the gluten-free diet, I have concluded that the oats (Quaker) caused this reaction. I have never had a DH reaction to gluten prior to my diagnosis of celiac disease last year, although I had the other classic celiac disease symptoms prior to my diagnosis. Can you explain why I would have a DH reaction for the first time after following a gluten diet so diligently for this past year? Thank you! Cindy
Dear Cindy, Your story is quite unusual. To start out with, celiac patients rarely develop DH when they have been on a gluten free diet for a prolonged period of time. I have seen it happen before, but it is certainly a rare event. Like celiac patients, many but not all DH patients tolerate oats. Getting DH from a single exposure to oats is also extremely rare. I would be concerned that the rash was something other than DH and so I feel that a biopsy is a necessity. If it is DH, you have an extremely unusual situation and I have no explanation for it. I hope this is helpful. John J. Zone M.D.
Dear Doctor Zone: I have been diagnosed with dermatitis herpetiformis and understand that, because it's related to celiac
disease, it is hereditary. Dr. Rudert states that "all blood relatives should be screened... regardless of symptoms" in those diagnosed with celiac disease.
Should or can my relatives be screened for celiac's/DH if they are not presenting any symptoms? Is having DH "translatable" in family members as celiac's?
The procedure to confirm celiac disease is, as I understand it, an invasive one - and unlikely to either be covered by insurance - OR something my nonsymptomatic relatives would want to rush into! I've informed them of the gluten intolerance - and urged them to think about it, but would love more information on the specific relationship regarding heredity between celiac disease and DH. Can you advise? Thanks. Gail
Dear Gail, DH, like celiac disease is familial. DH is a skin manifestation of celiac disease. Patients with DH are interspersed in celiac families. Some family members have celiac disease alone and some have both celiac disease and DH. In our studies of over 2500 family members of celiac disease and DH families we have not found families with just DH without celiac disease. We would be very interested in studying families with DH ( at least 3 cases) if anyone knows of them. In celiac families the risk for first degree relatives (mother, father, brothers, sisters and children) having celiac disease or DH is about 12 %. Many of these people have no intestinal symptoms but find that they "feel a lot better" on a gluten free diet. Relatives can be screened for celiac disease by blood tests rather than biopsy of the intestine. Most insurance companies have paid for this screening in my estimate. I would suggest that relatives be screened by doing an IgA endomysial antibody and a tissue transglutaminase antibody. We recommend that family members with positive blood tests have a small bowel biopsy. Family members who have symptoms of DH should have a biopsy for direct immunofluorescence. I do not recommend skin biopsies in family members who do not have skin symptoms. I hope this is helpful. John J. Zone M.D.
7. This Month's List: GLUTEN FREE FOODS
You'll find these items in our new FOOD POCKETGUIDE which was released this month. Our pocketguides fit right inside your pocket or purse for easy reference during shopping! For more info, or to purchase, visit us online at www.clanthompson.com/index.php3 and click on our Products/Catalog page.
B&M Baked Beans: Manufactured by B&G Foods. Gluten free: Yes. Vegetarian: Unknown. Verified: 11/9/04.
Land O Lakes Butter (salted or unsalted): Manufactured by Land o' Lakes, Inc.. Gluten free: Yes. Vegetarian: Yes. Verified: 11/17/04. Comments: Known as Lake to Lake in some states. The light butter is not gluten free.
Cella’s Milk or Dark Chocolate Covered Cherries: Manufactured by Tootsie Roll. Gluten free: Yes. Vegetarian: Yes. Verified: 11/17/04.
Dove Chocolates - all: Manufactured by M & M Candies: Gluten free: Yes. Vegetarian: Yes. Verified: 11/17/04.
Jolly Rancher Lollipops (regular) and hard candies (apple, cherry, watermelon) Manufactured by Hershey's Candies: Gluten free: Yes. Vegetarian: Yes. Verified: 11/17/04.
Malt-O-Meal Cereals (Puffed Rice, Corn Bursts, Fruity Dyno-Bites): Manufactured by Malt-O-Meal. Gluten free: Yes. Vegetarian: Yes. Verified: 11/17/04.
Sorry to butt in here, but remember to look at Jessica's post, which explains that Malt-O-Meal will be adding gluten to their cereal in late summer.
Hood Cottage Cheese: Manufactured by Hood Dairy. Gluten free: Yes. Vegetarian: Unknown. Verified: 11/9/04.
Cain’s Pickles (all): Manufactured by Oxford Foods. Gluten free: Yes. Vegetarian: Yes. Verified: 11/18/04.
Del Monte Ketchup: Manufactured by Del Monte. Gluten free: Yes. Vegetarian: Yes. Verified: 11/18/04.
French's Classic Yellow Mustard: Manufactured by Reckitt Benckiser. Gluten free: Yes. Vegetarian: Unknown. Verified: 11/18/04.
Columbo Yogurt, fat free classic 8 oz., 16 oz., 32 oz.: Manufactured by Columbo. Gluten free: Yes. Vegetarian: No. Verified: 11/19/04. Comments: Gelatin comes from beef.
Yoo Hoo Ready-to-drink Original Chocolate Flavor Drink: Manufactured by Yoo Hoo Beverage Company. Gluten free: Yes. Vegetarian: Yes. Verified: 11/23/04.
Ocean Spray Cranberry Juice: Manufactured by Ocean Spray. Gluten free: Yes. Vegetarian: Yes. Verified: 11/17/04.
Smucker's Jam (all flavors): Manufactured by Smuckers. Gluten free: Yes. Vegetarian: Yes. Verified: 11/23/04.
Butterball Turkeys: frozen: Manufactured by Butterball Turkeys. Gluten free: Yes. Vegetarian: No. Verified: 11/18/04. Comments: No gluten present in the basting material, but don't use the gravy packet.
Mary Kitchen Hash - Corned Beef and Sausage: Manufactured by Hormel. Gluten free: Yes. Vegetarian: No. Verified: 11/9/04.
Skippy Peanut Butter (creamy or crunchy): Manufactured by Skippy. Gluten free: Yes. Vegetarian: Yes. Verified: 11/24/04.
Hellman's Real Mayonnaise: Manufactured by Hellman's. Gluten free: Yes. Vegetarian: Yes. Verified. 11/24/04.
Newman's Own Salad Dressings (Ranch - Two Thousand Island - Caesar): Manufactured by Newman's Own. Gluten Free: Yes. Vegetarian: Unknown. Verified: 11/18/04.
Del Monte Seafood Cocktail Sauce: Manufactured by Del Monte. Gluten free: Yes. Vegetarian: Yes. Verified: 11/18/04.
Lay Choy Soy Sauce (reg. And reduced salt): Manufactured by Con Agra. Gluten free: Yes. Vegetarian: Unknown. Verified: 11/30/04.
Dinty Moore American Classics Beef Stew: Manufactured by Hormel. Gluten free: Yes. Vegetarian: No. Verified: 11/9/04.
Log Cabin Syrup - Country Kitchen: Manufactured by Log Cabin. Gluten free: Yes. Vegetarian: Yes. Verified: 11/6/04.
Vlasic Sauerkraut: Manufactured by Pinnacle Foods. Gluten free: Yes. Vegetarian: Unknown. Verified: 11/6/04. Comments: Manufactured on the same lines as gluten containing products.