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psawyer

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

#665155 The Funny Pages - Tickle Me Elbow - The Original

Posted by psawyer on 03 January 2011 - 06:21 PM

Pheline phurry phun here tonight. Becky, who lives at the store, is visiting us at home overnight. She is going to see the vet in the morning. We tried letting her run loose, but the three resident phelines all got their backs up. We didn't want to confine her cuz she claws at the carpet under the door trying to get loose.

Current status: She is locked in the master bedroom, and we have a shock mat deployed beside the door. She touched it once. We think she got the message.

She had been on a weight-loss diet for about a year, but in the summer we had her teeth cleaned of tartar. Since then she has been increasingly demanding of food. In the last few weeks she has ripped open six bags of food in the store. She has put some weight back on, and is limping again.

Obviously, this can not continue. We are trying to find a solution which keeps the weight off her without destroying store inventory. She is at risk for pheline diabetes, and there is no way we can keep her in the store while adhering to the needed insulin injection schedule. If she develops diabetes, she will have to come home (the trial tonight was not successful), or find another home. We do have an option available there.
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#665052 Shopping Questions From A Newbie

Posted by psawyer on 03 January 2011 - 12:06 PM

Many mainstream foods are suitable for the vast majority of us. After a while, you will be able to read labels and know quickly.

Try these links for useful information:

Unsafe ingredients.

Safe ingredients.


Here's a list of companies that have a clear gluten policy. If you don't see "wheat, rye, barley, barley malt, oats" on the labels, its not there, or hidden in "flavors, starches, etc." These companies make shopping easy. Just read the ingredients and if there is gluten it will be clearly disclosed.
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#664877 "Trusted" Companies

Posted by psawyer on 02 January 2011 - 05:55 PM

Here is a post with some useful links, including the one you are looking for.

Unsafe ingredients: http://www.celiac.co...ents/Page1.html

Safe ingredients: http://www.celiac.co...ents/Page1.html

A list of companies that has a clear gluten policy. 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.

FDA foods are required to list wheat - it cannot be hidden.

Rule #1: Never eat anything without reading the label first.

Rule #2: Consistently check labels, even of your favorite products, as product formulations can change.

Rule #3: If you are unsure of an ingredient, or the company's policy on labeling, call the phone number on the back of the product or email the company.

Hope this helps.


Ingredients change all the time, so lists of products become outdated very quickly. These lists remain valid over time. In my ten years at this, no company has backed away from their gluten labeling policy. Hershey has become somewhat evasive, and some don't trust them anymore.
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#664276 Dates: Do They Make You Sick?

Posted by psawyer on 30 December 2010 - 07:53 PM

Interesting video. It does not show how they actually pollinate the trees. Date palms are from 15 m (50 ft) to 25 m (80 ft) tall. Do they climb them? Do they use honey bees as agents?

In any case, the growing season from pollination to harvesting fruit is long. During that time wind and rain will act on the flower and the growing fruit.

I don't eat dates because, as a diabetic, they are much to sweet for me. But I do wonder how much of an issue this really is.
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#663936 Death By Frying Pan

Posted by psawyer on 29 December 2010 - 06:42 PM

We need a dancing emoticon.

Will this do?

Posted Image

There are lots more where that came from.
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#663090 Enterolab Testing & Validity?

Posted by psawyer on 25 December 2010 - 07:33 PM

Didnít someone post that it was irresponsible to just start the diet without clinical indication? Isnít clinical indication needed sometimes?

I have been an active participant on this board for six years. I may not have managed to read every post, but I certainly do not recall seeing any post to that effect. To try a dietary change of any type, be it gluten-free, low carb, vegetarian, or whatever, is hardly what I would call irresponsible.
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#662786 Family Gatherings

Posted by psawyer on 23 December 2010 - 08:12 PM

It can be difficult, but you must be firm. I come from a family of three brothers. I am the eldest. My brothers both understand and I trust the youngest one to prepare safe food for me on the occasions when we visit them. The middle brother and his wife don't cook. When they host a family gathering (as will happen Sunday), we go to a restaurant near their home that I trust. When we are the host, everything is gluten-free and nobody has ever made a negative comment.

My father grasps the idea, but forgets, and will offer the garlic gluten toast to me when we are at the restaurant. I say "no, thanks" and then he remembers, and apologizes. He's 86. If I get to 86, I will forget some things too.
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#661830 Soy; Bad Or Ok?

Posted by psawyer on 20 December 2010 - 10:26 AM

Soy is gluten-free, but some people, including some celiacs, are unable to eat it. It is one of the FDA's top eight allergens, so it must be clearly disclosed on labels in the USA.
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#661209 Trying To Get My Mom To Go Gluten Free

Posted by psawyer on 17 December 2010 - 08:36 AM

She is wrong about the cecum--it plays no part in celiac disease that I have ever heard of. The immune system reacts to gluten and produces antibodies which attack the small intestine.

From what you describe, your mother's small intestine is all there. Damage to the villi can not be detected by colonoscopy, although it is often wise to do one in case there are other issues in addition to celiac disease. An endoscopy of the small intestine is used to diagnose celiac disease. Blood tests are also available. Some doctors wil diagnose celiac disease based on the blood work alone.

Edit: If your mother has already had two colonoscopies in six months, there is no benefit to another.
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#661121 Grrrrrrrr . . .

Posted by psawyer on 16 December 2010 - 07:31 PM

Betty Crocker promised a GLUTEN-FREE mix. They delivered a GLUTEN-FREE mix. They have changed the ingredients in their still-GLUTEN-FREE mix.

I realize that some of us have other issues. Those who do must read the ingredient list on everything, including products labeled gluten-free. Soy is a top eight allergen, so in the US it will be clearly disclosed. Milk issues, either lactose or casein, are more common among celiacs, but milk is also a top eight allergen.

Maybe somebody can make a gluten-free, soy-free, dairy-free, sugar-free, egg-free, corn-free, potato-free, nut-free, tapioca-free cake mix. There will probably still be a celiac somewhere who can't use it. The rest of us won't be able to afford it.

I don't see how continuing to bash Betty Crocker (or each other) is helping anyone.
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#660968 Do Not Trust The Trader Joes Labels

Posted by psawyer on 16 December 2010 - 06:25 AM

Coke's carbonated beverages are all gluten-free. The color, at least in North America, is derived from corn, but would be below 5 ppm in any event (that is the coloring being below 5 ppm, not the finished product).
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#660061 Super Foods!

Posted by psawyer on 12 December 2010 - 06:57 PM

From what I can gather Marmite is made from brewers yeast and is not safe for celiacs. Am I right??
http://www.spurgeon....hil/marmite.htm

No, Marmite is gluten-free. It is a Unilever product and, as such, will clearly disclose any source of gluten in the ingredient list. The ingredients on the site linked to are:
Yeast Extract
Salt
Vegetable Extract
Vitamin: Niacin
Spices
Vitamins: B1, B2, Folic Acid, B12

none of which are listed as gluten grain sourced.
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#656894 "gluten Free" Not Actually Gluten Free?

Posted by psawyer on 28 November 2010 - 06:49 PM

Parts per million is only a partial answer. Your body reacts the actual total amount of gluten ingested over a given period, say a day. Two slices of 5 ppm bread is the same as half a slice of 20 ppm bread--assuming than the gluten content is, in fact, as high as the label says.

In general, the ppm quoted on a label is the detection threshold of the test used. Zero gluten is less than 5 ppm, and also less than 20 ppm (and less than 200 ppm). But you just cannot prove zero. The tests get more expensive as the threshold gets smaller.

Glutino is a well know and trusted supplier of gluten-free products. At their facilities no gluten is ever intentionally brought in. Nevertheless, they know that cross-contamination can happen at any point on the supply chain, including at the "gluten-free" plant. Someone could enter the facility with crumbs on their clothing from lunch outside. Glutino test their products, using a test which can detect 20 ppm gluten.
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#656370 Soaking In Water

Posted by psawyer on 26 November 2010 - 06:26 AM

Soaking gluten in water will get you soggy gluten. It will still be gluten.
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#655593 Immature Perhaps But Its Working

Posted by psawyer on 22 November 2010 - 06:28 PM

This has been discussed from time to time here.

The general belief (with some who disagree--Jason, I'll count you in that group) is:

If the goal is to improve the experience for all who need to dine gluten-free, then polite constructive criticism when a problem happens will be useful.

Threats of lawsuits, tantrums, and other emotional outbursts will only make the business ask themselves, "Why do we want to even try to deal with these jerks (gluten-free people)??" They will withdraw their gluten-free menu, telling us that nothing in the restaurant is gluten-free. There have been some reported cases of deliberately adding gluten to a recipe to avoid the hassle of arguing with celiacs about whether it is contaminated or not.

I would rather support those businesses that are trying to accommodate us, by being supportive and helpful to them, even when human beings make mistakes as a result of being human.

We as a whole need to make providing gluten-free food in restaurants a positive and pleasant experience for the restaurateurs, or they won't do it at all. Everybody loses in that scenario.
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