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psawyer

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

#906851 "smoke Flavour" In President's Choice Bruschetta Topping

Posted by psawyer on 22 February 2014 - 12:33 PM

I also found this other site (also not a scientific, medical source):
 
As Shelley Case, an international gluten-free expert writes "barley malt extract or barley malt flavoring is almost always declared as "barley malt extract" or "barley malt flavoring". For this reason, most experts do not restrict natural and artificial flavorings in a gluten free diet"2 A notable exception to this rule is "smoke flavor", which often contains barley flour.3

For the record, only the part that I bolded is from Shelley Case. She does not make an exception for smoke. The person claiming that smoke is an exception is not Shelley Case.
 
Smoke flavoring is listed here on our list of safe ingredients.
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#901467 Gluten Free Foods Still Causing Gluten Reaction

Posted by psawyer on 04 January 2014 - 03:06 PM

Welcome to the board.

You may be reacting to something else in the product. Other intolerances are common among people with celiac disease.

You don't say how long you have been gluten-free. If you have celiac disease, and damage was done, it may not yet have fully healed. In that case, random reactions to almost anything can occur.

The fact that you have identified specific trigger foods makes me think it is the former. Look carefully at the ingredients to see if there is something in common among them.
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#899367 Pissed Off

Posted by psawyer on 12 December 2013 - 06:41 AM

I found out from one of my boyfriend's friends that if i eat any processed foods, to make sure its Certified Gluten Free. And, its also best to eat Gluten Free foods from the States, because Canadian standards for gluten free aren't as good.

I don't know where this is coming from. In the US, there is a standard being phased in regarding gluten-free labels. But Canada has had one for years. It was updated effective August 4, 2012.

Here is the applicable Canadian regulation. It applies to all food sold in Canada, regardless of where it comes from.

Food and Drug Regulation B.24.018

It is prohibited to label, package, sell or advertise a food in a manner likely to create an impression that it is a gluten-free food if the food contains any gluten protein or modified gluten protein, including any gluten protein fraction, referred to in the definition "gluten" in subsection B.01.010.1(1).


Subsection B.01.010.1(1) reads:

"gluten"

(a) any gluten protein from the grain of any of the following cereals or the grain of a hybridized strain created from at least one of the following cereals:

(i) barley,
(ii) oats,
(iii) rye,
(iv) triticale, or
(v) wheat, kamut or spelt; or

(b) any modified gluten protein, including any gluten protein fraction, that is derived from the grain of any of the cereals referred to in subparagraphs (a)(i) to (v) or the grain of a hybridized strain referred to in paragraph (a). (gluten)


In Canada, the gluten grains are "priority allergens" and must be clearly disclosed on the label of a food containng them.

More here.
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#897075 Greater "sensitivity" To Alcohol?

Posted by psawyer on 24 November 2013 - 12:32 PM

I had a ton of problems (i mean a ton) drinking when I first started out. It is a total myth that the distillation process takes out gluten from alcohol - it does, to some extent, but to celiacs who are pretty sensitive (so, most of us), it actually still totally affects us. It's really obnoxious actually, looking up gluten free items on the internet, because a lot of people will still tell you that vodka or whiskey is gluten free. That's a total lie. Better quality vodka or whiskey has less gluten, because it has been distilled more, and cheaper vodka or whiskey has more gluten that survives the process.

Calling people liars is a violation of our board rules, unless you can provide a credible, scientifically verified source to back up your allegation. Provide one, or retract your statement.
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#893892 What Do You Say?

Posted by psawyer on 30 October 2013 - 04:21 PM

To the OP, I must respectfully suggest that you are mistaken--mistaken if you think this person is a friend. A real friend would not belittle your health issues.
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#891091 Newbie Intro

Posted by psawyer on 07 October 2013 - 02:36 PM

Hi, and welcome aboard.

I was diagnosed in 2000 with extensive damage to my villi. I had just turned 46 at the time, and was very ill.

Thirteen years later, I have healed. There are some things that can't be undone, such as poor tooth enamel, but like most of us, a near complete recovery is possible by strictly following the diet.

Fertility problems in untreated celiac disease are common, but once you have healed the chances of a successful pregnancy are no different than those without celiac disease. There is a higher than average risk that your child will develop celiac disease, as there is a genetic factor. But not everyone with the genes develops the disease.

After years of getting progressively sicker, my diagnosis was good news. I had an answer and could begin to recover.

If you have damage as described, expect that the healing process will take time. Factors include the extent of the damage, and age--older people take longer to heal. I felt better quickly, but noticeable symptoms continued for 3-4 months, with full recovery taking much longer.
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#890196 Do You Take Your Celiac Disease Seriously?

Posted by psawyer on 29 September 2013 - 04:52 PM

Lol you'd have to literally live in a bubble if that were all true. Walking in the bread isle? Really?

Irish is not making that up. And we have seen it multiple times from different members.

I try to be a voice of reason here, with facts and evidence, but reason will lose to emotion more often than not. A zealot will not listen, no matter what you say. :o


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#890195 What's Your Biggest Frustration With gluten-free Baking?

Posted by psawyer on 29 September 2013 - 04:45 PM

The cooking times. seriously. When i make a cake or something i have to go for another 30 mins past what is reccomended. Oddly enough, I have never burned anything while doing this.

Shadow, could high elevation be a factor for you? IIRC, you are about a mile high in Colorado.
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#890079 Do You Take Your Celiac Disease Seriously?

Posted by psawyer on 28 September 2013 - 04:41 PM

I wasn't going to say anything, but as this is still going...

I take my celiac disease seriously, but I do not become obsessed by it.

I read ingredients carefully. I would never knowingly eat anything that contains gluten.

I do trust reputable sources such as the Canadian Celiac Association (as just one example) when they say that an ingredient is safe. The one that comes to mind immediately is tocopherols. The CCA declares them to be safe in food, yet I see people here fretting about them in shampoo.

If you Google, you can find something somewhere that claims that there is "hidden gluten" in just about anything. But even if it were hidden in, say, floor wax, it would not be an issue for me--I don't eat the wax, and I don't use my floor as a food preparation surface.

Processed foods? My villi have fully healed. I have a couple of other issues besides gluten. But I eat foods from manufacturers that I trust. That list is long, but includes General Mills, Kraft and Unilever, among others. I live in Canada, and here any gluten must, by law, be disclosed on the label. I realize that in the US barley can still be hidden.

Shared facilities? If you ever eat at restaurants, don't rant about shared facilities at a food manufacturer. With extremely rare exceptions, not only are restaurants shared facilities, but--the horror--they have shared equipment (cutlery, dishwasher, plates, etc.).

So that was a bit of a rant, but in summary, I do take it seriously, while being pragmatic and realistic.
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#889320 Japanese Brands

Posted by psawyer on 22 September 2013 - 10:21 AM

To quote Shelley again, "European companies use glucose derived from wheat starch, however caramel color is highly processed and contains no gluten." Even if it is made from wheat-derived glucose (which is itself gluten-free), caramel color is gluten-free.

In the US, disclosure of barley is not required. My advice on that is if in doubt, don't.


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#887740 Marsh 1

Posted by psawyer on 08 September 2013 - 05:47 PM

To me, ANY amount of detectable damage to the villi is a huge red flag. I am not a doctor of anything, but I would interpret that to say that something is damaging your villi, and the most likely suspect by far is celiac disease. Celiac disease is like diabetes and pregnancy. There is no "little bit," or "mild." You are or you aren't. My two cents for what it's worth.

I was advanced Marsh 3 when diagnosed in 2000. Normal villi biopsied on a retest five years later after strictly following the gluten-free diet.
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#887703 Work Conferences With Meal Provided....

Posted by psawyer on 08 September 2013 - 10:27 AM

Special dietary needs are common, and just about every caterer can accommodate them--provided they know in advance. Celiac disease is nothing to be ashamed of. I don't understand why you want to keep it secret.
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#887637 Airborne Gluten...

Posted by psawyer on 07 September 2013 - 05:47 PM

It seems that some celiacs believe that if it is a reaction that they don't have, it must be allergic.  It has been well established that some celiacs are sensitive to lower levels of gluten than others.  That could also be a reason why one reacts to something that another doesn't.  There are general indicators of allergy as opposed to a celiac reaction that can be discussed with an allergist.

Indeed. Itching (not on the skin as in DH), swelling, shortness of breath, hives, eye irritation and a few other symptoms are typical of allergies, not an autoimmune response. Many people with celiac disease also have allergies to certain grains. The fact that you react (which nobody is disputing) does not mean that it is not an allergy that you have in addition to celiac disease.
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#887574 What Does Reputation Mean?

Posted by psawyer on 07 September 2013 - 09:31 AM

Your reputation is is visible to everyone. It is zero when you first become a member.

In each post, there is a little box on the right side, under the body, but above the signature (if any). When the post is first made, the box is grey and contains the number zero (0).

Other members can also see a green square to the left of that box, with an arrow in it pointing up. If a member wishes to, they can click the box with the arrow to express their approval. Doing so will increase the number in the box, and the box will turn green showing the number of votes. A member can only vote once per post, and never on their own posts.

Each vote is counted twice: once on the post where it is made, and once in the profile of the person who made that post. That counter is the member's reputation.

So, in your case, four plus votes have been made. They could all be on one post, or could be spread around.
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#887224 Velveeta

Posted by psawyer on 04 September 2013 - 05:03 PM

Kraft will not hide gluten. Read the label. If it is not clearly listed on the label, it is not in the food.


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