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Member Since 28 Dec 2004
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#674623 How Do You Know If Someone Is "super Sensitive"?

Posted by on 11 February 2011 - 09:08 PM

Hey, did anyone notice they made a new sub-forum for super sensitive psillys here? :D

It is new and was created on Wednesday. :)
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#674037 Reliability Of Manufacturer Lists?

Posted by on 09 February 2011 - 05:42 PM

My rule is: when the web site ingredients differ from the ones on the product you actually have, believe the product label. Ingredients change, and sometimes the web site is slow to be updated. Also, the web site may describe today's plant output while the product you have was made weeks or months ago.
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#673558 "gluten Free Pebbles" I Think Not!

Posted by on 07 February 2011 - 06:01 PM

Further, US manufacturers are only required to label the top 8 allergens at this time and barley and rye are not in the top 8.

There are a number of companies that will always clearly disclose any gluten source in the foods they make. If you don't see "wheat, rye, barley, barley malt, oats" on the labels, its not there, or hidden in "flavors, starches, etc." http://www.glutenfre...lists/index.htm This makes shopping MUCH easier.

Rye is almost never found in ordinary food. It only turns up in things like rye bread (and variants thereof such as pumpernickel).

Barley is the concern. If the manufacturer is not one of the ones in the link above, then there is a chance that barley is hiding in natural flavors. It is a small chance, since barley malt is expensive and so is usually identified (watch for it in chocolate).
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#673196 I Cant Let It Go

Posted by on 05 February 2011 - 03:01 PM

Jason, I have been on the board over six years now, the majority of that time as a moderator.

There have been very, very few instances in that time where a member was advised to get counselling. I would venture to say that I could count those members on the fingers of one hand.

I don't know if you read any topics you did not start. I can, however, say that I do not recall ever seeing you post in a topic you did not start. So, when you say you come here to "share" I find that not to be descriptive. Most of us here share by trying to help others. You only seem to be interesting in taking--never giving.

You come here over and over with the same questions and, not surprisingly, keep getting the same answers from many different people. Maybe it is time for you to reconsider whether everyone but you is wrong about your issues. It does not seem to be a productive use of the members' time to keep offering ideas which you clearly do not want to listen to.
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#670065 Gluten Free Cats?

Posted by on 23 January 2011 - 01:35 PM

Our cats don't get supplements and are not fed raw meat. None of them are blind, so they must be getting sufficient taaurine from their food, none of which is raw. One of them eats only canned food, and everything in the can is cooked to at least some degree.
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#669556 Gluten Free Cats?

Posted by on 21 January 2011 - 11:48 AM

Here is a partial list of grain-free cat foods. They are in no particular order.

Entire branded line grain-free:
Nature's Variety Instinct
Now! Grain Free
Taste of the Wild
Merrick BG
Wellness CORE
Wholesome Blend

Selected formulas grain-free:
Wellness canned
Go! Natural
Natural Balance
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#669185 Is MSG Safe?

Posted by on 20 January 2011 - 05:59 AM

MSG is gluten-free. Whether it is "safe" is a subject of much controversy, which I won't get into here. But it is definitely gluten-free.

Be careful with Chinese food. Most soy sauce contains wheat and thus has gluten.
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#668872 List Of Companies That Always Disclose Ingredients

Posted by on 18 January 2011 - 08:02 PM

McCormick spices/extracts company does NOT guarantee to identify gluten, as of January 18, 2011 per their web site. The first two sentences make no sense after you read the last two sentences.

Actually, they do make sense. Read on.

None of our single ingredient spices and herbs contain gluten. In addition, all of our extracts, including Pure Vanilla, are gluten-free

All of the single ingredient products contain only the single ingredient named. Who knew? The extracts are also stated to be gluten-free.

Some of our products do contain gluten. When WHEAT is the source, it will always be called out within the ingredient statement, and listed in bold.
We do not maintain a list of gluten-free products, as our formulas change from time to time.

So, when wheat is present, it will be disclosed. This is not news--it is required in Canada and the United States. They don't have a gluten-free list--good for them. Ingredients change and there is no assurance that the product you have is in sync with the timing of the list. READ THE INGEDIENTS on the label. See if you can find any hidden gluten. Wheat must be disclosed. Barley could possibly be hiding in a seasoning mix as "natural flavour" but is more likely to be disclosed as malt.
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#668704 Can Someone Explain The Difference Between Sugars To Me?

Posted by on 18 January 2011 - 10:40 AM

Sugars are simple carbohydrates that occur naturally and can be obtained from a variety of sources. The names end in ose. Common table sugar is sucrose.

Other common sugars include glucose, dextrose, lactose, maltose, fructose. All are gluten-free.

Some people, including some people with celiac disease, are intolerant to lactose and/or fructose. Lactose intolerance is associated with celiac disease, because the enzyme needed to digest it--lactase--is produced in the villi.
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#668325 Shepard's Pie Seasonings

Posted by on 16 January 2011 - 06:37 PM

Is Worcestershire sauce gluten free?.

Some are and some are not. The Lea & Perrins brand sold in the United States (cream colored label with maroon lettering) is gluten-free, and says so on the label. The version of Lea & Perrins sold in Canada (orange label with brown lettering) has malt vinegar from barley as the first ingredient--not gluten-free. If you are close to the border you could bring the US version back to Canada (bring lots of Chex, too). There may be places in Canada that sell the US L&P on the gray market. There is at least one in the Toronto area.

Crosse & Blackwell (Smucker) also sell a Worcestershire sauce that is gluten-free. I have found it in Canada, but it is not easy to find.
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#667988 My 13Yr Old Daughter

Posted by on 14 January 2011 - 07:21 PM

If she is newly diagnosed and has damage to the small intestine, then until the healing process makes some progress she may react to anything, even if it is gluten-free. It will take some time. How long varies with age and the extent of the damage to the villi. But think in terms of weeks, or possibly months, before things are back to "normal." Stay strictly on the gluten-free diet, and over time things should get better. In the early stages of recovery, it is best to avoid dairy. Secondary lactose intolerance is common with celiac disease, as lactase, the enzyme required to digest lactose, is produced by the villi.

If she continues to have problems on a gluten-free, dairy-free diet, consider soy. It is another intolerance common among us.
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#667909 Help! Information Overload!

Posted by on 14 January 2011 - 01:33 PM

While digestive sypmtoms are common, not everyone with celiac disease gets them. You can have damage to the intestines but not have symptoms. There are many other symptoms which include skin rash (DH) and headaches.
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#667129 Colonoscopy

Posted by on 11 January 2011 - 09:26 AM

The damage to the villi caused by celiac disease cannot be detected by colonoscopy. An endoscopy of the duodenum is needed to do that.

Is it possible that both an endoscopy and a colonoscopy were done at the same time? The preparation for a colonoscopy is more involved and includes what is needed for the endoscopy. It is prudent to do both, as there may be other issues besides celiac disease.

I have had the double procedure twice. In 2000, the endoscopy showed severe damage to my villi, while the colonoscopy was normal. When repeated in 2005, my villi were completely healed and were normal.
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#666970 New Armour Thyroid And Synthroid Contain Gluten!

Posted by on 10 January 2011 - 06:33 PM

"Can not guarantee gluten-free status" is generally a disclaimer given for legal reasons. It does not mean that the product contains gluten.

Any guarantee requires testing to back it up, and for cost reasons it is rarely done. If testing is done, there will be a qualifier applied, such as "tested to verify less than 20 ppm gluten." And again, less than 20 ppm can and often does mean 0 ppm. They can only guarantee what the test will cover.
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#666554 Blood Tests For Food Allergy Found Inaccurate

Posted by on 09 January 2011 - 06:32 AM

This article is about food allergies, not autoimmune reactions. Celiac disease is an autoimmune condition, not an allergy. The referenced tests measure IgE levels. Tests for celiac disease measure IgA and IgG levels.
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