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psawyer

Member Since 28 Dec 2004
Offline Last Active Private
*****

#935943 How Much Can One Person Take? I've Reached My Limit...

Posted by psawyer on 02 December 2014 - 06:27 PM

Great news!
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#934603 November 11 Is Remembrance Day

Posted by psawyer on 10 November 2014 - 10:12 PM

Today is November 11, and this topic is as relevant as it was two years ago. Perhaps even more so with the recent deaths of Corporal Nathan Cirillo and Warrant Officer Patrice Vincent in terrorist attacks here in Canada.

Lest we forget.
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#934601 Labeling Laws In Us

Posted by psawyer on 10 November 2014 - 09:54 PM

The federal law known as FALCPA requires the top eight allergens to be clearly disclosed if they are intentionally included in a food. That covers wheat, but leaves barley, rye and oats up to voluntary disclosure.

Disclosure of shared facilities and/or shared equipment is entirely voluntary. Some manufactures make a voluntary disclosure; others don't.

Before you overthink this, consider that every restaurant you may visit is probably a shared facility with only one set of dishes and one dishwasher--shared equipment. If you have ANY gluten anywhere in your home, your home is a shared facility.
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#934476 Seem To Get A Rash From Bf's Water- Any Ideas?

Posted by psawyer on 08 November 2014 - 02:28 PM

It might indeed be chlorine, and it is quite possible that her water at home is not chlorinated. An increasingly common alternative to free chlorine is chloramine. Unlike chlorine, chloramine does not evaporate and it must be chemically removed from water to be used in an aquarium, for example.


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#932105 Kraft Products ... I'm Shocked!

Posted by psawyer on 05 October 2014 - 05:42 AM

SMRI, several of the items you listed have the word "wheat" in them, so there is no "uncertainty" in those cases. In the US, there are two distinct rules that are relevant. There is the new FDA regulation about "gluten-free," but there is the much older federal Food Allergen Labeling And Consumer Protection Act of 2004 (FALCPA) which requires wheat to be disclosed in every case. If any ingredient is derived from wheat, the word "wheat" must appear on the label.

Read more about FALCPA here on the FDA's web site.

In Canada, the rules are more inclusive, and all gluten sources, including oats, are on the top allergen list and must be clearly disclosed.
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#931996 Kraft Products ... I'm Shocked!

Posted by psawyer on 03 October 2014 - 05:09 PM

I agree with SMRI.  If they're so great, they should test and get certified and prove it.  They're a big enough company with plenty of money.

The cost of that testing will not come out of their profits--the shareholders would rebel. It can only come by increasing the cost of the product at retail. Food is a big part of our monthly budget. I don't need it to increase for no good reason.

Kraft would also lose customers from the 99% who don't care about gluten. Bad business decision for Kraft.

I think we have beaten this to death. If anybody has any genuinely NEW ideas, please share them. Otherwise, we are done here.
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#931936 Kraft Products ... I'm Shocked!

Posted by psawyer on 03 October 2014 - 07:01 AM

Ah, the old blue cheese myth again. Click here to learn that blue cheese is safe.
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#931890 Kraft Products ... I'm Shocked!

Posted by psawyer on 02 October 2014 - 05:36 PM

I think that the most important thing to do is to read the ingredient list on each and every product that you buy each and every time. I don't think that anybody here is saying that we should eat food without reading ingredients.

Exactly. Read the label, every time. A manufacturer making a gluten-free claim does not have to test, but they will be darned sure, for legal liability reasons, that if tested they will pass.

ETA: Where I am, the anti-caking agent in shredded cheese, when there is one, is powdered cellulose. Cellulose is gluten-free. As Karen said, flour would be a binding agent, not an anti-caking agent.
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#931802 Kraft Products ... I'm Shocked!

Posted by psawyer on 01 October 2014 - 06:31 PM

Here is a link to an explanation from Danna Korn about what "not gluten-free" means. It does not always mean "contains gluten."

Read more about customer service answers here.

It is instructive, and I would recommend reading it.

But let's suppose for a moment that the xxxxxx that Kraft bought from yyyyyy Inc. was contaminated. It is likely a minor ingredient, comprising a small percentage of the finished product. How much gluten would actually be in the final Kraft product? Would it even be detectable using R5 ELISA testing? I doubt it.

Make your own decision about your personal comfort level, but for the vast majority of us, these products are safe and widely available without having to pay a higher price to get something with a gluten-free label.

I have been buying with confidence from Kraft and the other companies I mentioned for over ten years without a problem, and yes, I am relatively sensitive and do react to small amounts.

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#931724 Kraft Products ... I'm Shocked!

Posted by psawyer on 30 September 2014 - 04:48 PM

As has been said, it is a legal CYA statement. I have been on the gluten-free diet for over 14 years, and have NEVER had a problem with a Kraft product. The same goes for Unilever, General Mills, Nestle, ConAgra, etc. All have a clear policy to disclose any known source of gluten, but will not make a "gluten-free" claim since they do not test. They don't test because it would add to production cost of the mainstream product in question, and make them less competitive for the 99% of the market who don't care about gluten. I wish it were not so, but it is, so get used to it.  ;)
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#931223 Endoscopy Or Not?

Posted by psawyer on 23 September 2014 - 06:09 PM

AImmunoglobulin A, Qn, Serum 5 (20-101)

RED FLAG! The total serum iGa is way below normal. The other tests may be false negatives due to this. She is not producing antibodies in the normal range overall, so the "low" gliadin numbers may not be meaningful. This could be age-related. Blood testing in very young children is notoriously unreliable.

As RavenWoodGlass said, having a confirmed diagnosis will be very important in enforcing her ADA 504 rights at day care, school, and in similar situations. I would do the endo if it was my child.
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#930295 Getting An Answer From Pepsi Or Coke Is Like Pulling Teeth

Posted by psawyer on 10 September 2014 - 06:17 PM

Both wheat and soy are top allergens covered by FALCPA and must be disclosed. Neither PepsiCo nor the Coca Cola Company put anything with either ingredient in any of their carbonated beverages. They won't make a "gluten-free" or "soy-free" claim for legal reasons--they don't test incoming ingredients to see if one of their suppliers has an accidental CC problem. Is CC possible? Yes. It it probable? Definitely not.
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#929017 Can You Handle All Coffee?

Posted by psawyer on 31 August 2014 - 05:45 PM

I have no troubles with coffee, and I drink a lot of it. I don't drink flavored coffee, not because of a gluten concern, but because I just like my coffee to taste like, well, coffee.
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#928650 Pam Has Wheat In It.

Posted by psawyer on 27 August 2014 - 04:59 PM

We use regular PAM all the time. No worries. It is not labeled gluten-free--like many mainstream products--because they don't want a legal liability issue if one of their suppliers makes a booboo and they didn't test.
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#924402 Most Ridiculous Gluten Comment I've Heard

Posted by psawyer on 18 July 2014 - 06:43 PM

I was at a cookout a few weeks ago and someone asked me if I could have a burger.  I said yes but they would have to clean the grill first.  The response " don't worry the grill is hot enough, it'll kill the gluten".  Err no it wont or I could eat all cooked food.

Actually, if you bring the grill to 600F or higher, and hold it there for 30 minutes, it will destroy the proteins on the grill. But if you have anything on the grill while you do that, it will no longer be edible. The clean cycle of a self-cleaning oven will do the same thing, burning off any gluten. FWIW.
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