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kareng

Member Since 26 Jan 2010
Offline Last Active Private
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Posts I've Made

In Topic: Tomatoe Paste

Today, 09:52 AM

 

 
 
I just found this...it appears  that Gluten is not added to Hunts tomato paste but if you scroll down it says...While the below foods do not contain added gluten, validation and testing on the food below is not complete.
 
Wesson® Oils: all varieties
Hunt's Tomato Sauces (excluding pasta sauces)
Hunt's Tomato Paste
Ketchup: Hunt's all varieties
RO*TEL® Tomatoes (excluding sauces)
 
 
 
So it appears that whilst this product does not have any Gluten added, they dont want to label it as such,  possibly due to the possibility of cross contamination, I dont really know.  
 
I think I am just going to use it.

 

 

 

I don't know where you live, but if you live anywhere near a tomato sauce/paste plant - I can't see where the cc would come in?    IF they don't add wheat to their tomato products.... You don't use the same equipment to farm. harvest and process wheat as for tomatoes.  I bet they just don't want to have to raise the price of the sauces/pastes by testing every batch for gluten that they know they don't have around.


In Topic: Tomatoe Paste

Today, 09:11 AM

I use Hunts, usually.  Or the generic store brand. 

 

Contadina did have a "flavored" tomato paste with flour added.  But that's the only one I have seen.  http://www.contadina...lian-herbs.aspx


In Topic: Questions About 1 Year Follow-Up Test.

Yesterday, 08:55 PM

Show him this and say " This is the minimal standard of care".

http://www.curecelia...p-testing-occur


How often should follow-up testing occur?
New celiacs should receive follow-up testing twice in the first year after their diagnosis. The first appointment should occur 3-6 months after the diagnosis, and the second should occur after 1 year on a gluten-free diet. After that, a celiac should receive follow-up testing on a yearly basis. We recommend checking both tTG and DGP (Deamidated gliadin peptides) at each screening.

In Topic: Going Vegetarian?

04 March 2015 - 09:22 PM

It looks like Quorn is working on becoming celiac safe in the future, though, based on this statement from their website:
 
"Some of our products, including Quorn meat free, soy free Pieces and Quorn meat free, soy free Fillets do not include any gluten-containing ingredients in their recipes. However, these products are manufactured in a factory which handles gluten-containing ingredients and, therefore, there is a small risk of gluten cross-contamination. We therefore label on packaging that these products contain traces of wheat. We have completed a comprehensive evaluation of our controls to ensure that we avoid cross-contamination and are working through final verification that will lead to us being able to positively state that these and other products are gluten free. We will update you as soon as we are in this position."
 
http://www.quorn.com.au/faqs/


She's in the UK. I think they have some stuff there that is gluten-free. Products can differ soooooo much by country.

In Topic: Frustrated With Results

04 March 2015 - 07:51 PM

The main issues I can see, assuming he is bringing and eating only his own safe food at school & other houses--

- eating in an environment where flour will get on his plate, food, etc from baking with gluten
- people sharing toasters, colanders, PB, etc.
- an enviroment where there is a lot of gluten and it might not be managed safely ( needing a paper towel before you make a sandwich on a plate).


My suggestions - that Grandma watch him at your house and give him only food you have purchased and prepared. Maybe try to get your whole house gluten-free for a few months to protect his health and see if that helps his numbers go down?