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irish daveyboy

Member Since 10 Apr 2007
Offline Last Active Dec 02 2014 08:56 PM
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#830517 Myths About Gluten In Everyday Non Edible Objects?

Posted by irish daveyboy on 17 October 2012 - 02:14 PM

I have read umpteen accounts about wheat in topical products (creams, shampoos etc) and about being glutened from licking envelopes, the latter was totally disproved and verified by envelope manufacturers and postage stamp printers.

Can one get 'Glutened' from applying cream etc containing wheat/gluten.

How does one define glutening ?? ( Villious Atrophy)

Very rarely people can have a severe reaction to topical products that contain gluten/wheat, these include gluten like symptoms of cramps, bloating, diarrhea etc, this is known as Contact Urticaria Syndrome.

I wonder is the whole thing about wheat in creams, shampoo etc blown out of all proportion just to make those that don't know, pay extra for products that say they contain no gluten ingredients.

Has anyone checked exactly what percentage the wheat ingredient accounts for against the weight/volume of the product, .00005 percent or 20PPM is considered gluten free (ie. it will not cause the villi to be damaged)

Immediate contact allergy from hydrolyzed wheat in a cosmetic cream:
http://onlinelibrary...00.00516.x/full
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#761899 New Laws In Uk = Stupid ?

Posted by irish daveyboy on 03 January 2012 - 10:25 AM

I think it's ridiculous, Surely gluten-free has to be 100 % gluten free all this low and 20 ppm or 3 ppm just confuses me :S


What specially produced Gluten Free Products do you consume ??

Have you ever asked any manufacturer of Gluten Free products what level do the test to ??

Where the New Gluten Free level is <20PPM means an upper limit, in actual fact most of the Gluten Free products test to between 3PPM and 10PPM, the <20PPM was set to accomodate a small level of error in checking!

If it were possible to get 100% Gluten Free (it's not possible to check to such small amounts, 3PPM is the smallest at the moment that render reliable results)

The costs involved would mean that NO COMPANIES would produce Gluten Free products, for fear of litagation.

Even if it were possible then the average loaf of Gluten Free bread would cost in excess of $30 each.

We have to strike a happy midpoint where Gluten Free products are available and as safe as is possible comercially.

If you want to be 100% gluten Free then restrict yourself to a diet of meat, fish and well washed vegetables.

Cross Contamination is possible on everything else whether processed or raw (think about crop spraying, feed, nutrients etc)
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#745769 Any Self-Diagnosed Catholics?

Posted by irish daveyboy on 08 November 2011 - 12:17 PM

To be honest, this kind of thing shakes my faith considerably.

How do you feel about this? You seem to be taking it a lot better than I would.



I don't want to go on about one religion - V - another.

I don't believe that receiving the host/wine at mass makes you a good catholic.

Abiding by the teachings of your church (and he's the important bit) to the best of your ability, makes you a good catholic/christian etc.

There are catholics suffering with throat cancer that can't partake in communion, (they may be fed intravenously) they are not bad catholics.

All god asks is that you do the best you can!


Sorry moderators, didn't mean to turn it into a topic on religion.
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#745490 Any Self-Diagnosed Catholics?

Posted by irish daveyboy on 07 November 2011 - 12:42 PM

Any Self-Diagnosed Catholics?


I smiled when I saw the topic title, thinking don't tell me Catholicism is now classed as an illness!! :blink:

I know what was meant, it was just the way it read.

I'm a Catholic and Celiac with an additional Wheat allergy so the wheat starch hosts were a no-no.

Plus the fact I was a heavy drinker (Alcoholic) and I am afraid to even sip wine for fear I'd revert to my wicked former ways, so I totally abstain.
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#707920 Moving To Ireland?

Posted by irish daveyboy on 11 June 2011 - 08:56 PM

Watch out for some of the supposed gluten free bread containing "gluten free WHEAT starch". Yup, they allow wheat starch in gluten free bread. They say it has been processed to lower the level of gluten, but I still got sick from it. The brand I had was Kelkin. Also, I had trouble finding gluten free food in small towns. The cities were fine, but the smaller areas didn't have much.


You'll be fine over here, talk to the Irish Coeliac Society http://www.coeliac.ie

As for bread the best fresh gluten and wheat free bread is 'Genius'
available in all major supermarkets or available delivered by courier from http://www.ecodirect.ie

Most shops have some gluten free items, all health food shops stock gluten free.

You can get Gluten Free on the go items from
Marks & Spensers (sandwiches)
Coffee shops (Byron Bay cookies)
Starbucks (Sandwiches and cookies/cakes)
Itsa Bagel ( bagels and cakes)
most lunch counters will let you know what's gluten free.


Enjoy your stay, the food, the people and the scenery.
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#689087 100+ Ways To Make Potatoes

Posted by irish daveyboy on 02 April 2011 - 09:08 AM

Here's an Irish site all about Potatoes.

It's called 'The Daily Spud' check out the recipes for everthing made with potatoes.

http://www.thedailyspud.com/

Best Regards,
David
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#670015 Visual Humour

Posted by irish daveyboy on 23 January 2011 - 10:01 AM

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#668138 Visual Humour

Posted by irish daveyboy on 15 January 2011 - 05:49 PM

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#667952 Mango Swirl Ice-Cream Cake (V)

Posted by irish daveyboy on 14 January 2011 - 04:16 PM

Posted Image

Ingredients:

1 L mango frozen sorbet, softened
(or peel and chop fresh mango's and freeze them, then blend to sorbet)
1 L vanilla ice cream
3 Cups assorted fresh fruits

Crust:

1-1/4 cups gluten-free digestive biscuits crumbs
1/4 cup Ground Almonds
1/4 cup butter, melted

Method:

Grease the bottom of a 9" springform pan and line side with parchment paper.
Set aside.

Crust:

In bowl, stir together biscuit crumbs, ground almonds and butter; press into prepared pan.
Bake in 350F/Gas Mark4 (180C) oven until firm, about 10 minutes.
Let cool on rack.

Drop spoonfuls of half of the sorbet randomly onto crust.
Drop spoonfuls of half of the ice cream in gaps between sorbet.
Gently swirl with back of spoon.
Repeat with remaining sorbet and ice cream.
Cover and freeze until firm, about 4 hours.

(Make-ahead: Wrap in foil and freeze for up to 2 days.)

Using hot dry knife, cut cake into slices.
Serve with assorted fruit.
Makes 8 to 10 servings.

Nutritional Info
per each servings:


calories 335
protein 4 g
total fat 14 g
sat. fat 7 g
carbohydrates 52 g
fibre 2 g
cholestrol 35 mg
sodium 159 mg

% RDI: -

calcium 8%
iron 6%
vit A 17%
vit C 27%
folate 8%

Recipe and Image Canadian Living
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#667729 Visual Humour

Posted by irish daveyboy on 13 January 2011 - 06:12 PM

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#667458 Visual Humour

Posted by irish daveyboy on 12 January 2011 - 04:26 PM

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#666863 Visual Humour

Posted by irish daveyboy on 10 January 2011 - 10:48 AM

Read the Newspaper Headlines to appreciate this one.


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#666616 Visual Humour

Posted by irish daveyboy on 09 January 2011 - 11:26 AM

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#666532 Visual Humour

Posted by irish daveyboy on 08 January 2011 - 11:31 PM

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#666414 Visual Humour

Posted by irish daveyboy on 08 January 2011 - 01:10 PM

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