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psawyer

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

#656894 "gluten Free" Not Actually Gluten Free?

Posted by 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 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 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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#653639 Food Label Question

Posted by on 15 November 2010 - 02:15 PM

"High maltose corn syrup" is a single ingredient, a sugar syrup manufactured from corn.

In an ingredient list, the ingredients are separated by commas. The string of words "high maltose corn syrup" contains no commas--it is one ingredient. It is corn syrup that has a high concentration of the sugar maltose (which occurs naturally in corn).
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#653633 Food Label Question

Posted by on 15 November 2010 - 01:55 PM

Here is what the Canadian Celiac Association has to say about Maltose:
A simple sugar obtained by enzymatic breakdown of starch (potato, rice, barley or wheat). Although barley or wheat may be used in the production of maltose, the manufacturing process renders maltose gluten-free.

In the US, *any* wheat-sourced ingredient must be disclosed as wheat.
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#653446 Gluten Free Pasta

Posted by on 14 November 2010 - 05:45 PM

We have had very good results with the Tinkyada brown rice pasta. We weren't as impressed with their white rice pasta.
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#653240 First Trip With New Girlfriend- Have Some Concerns

Posted by on 13 November 2010 - 07:02 PM

There's nothing wrong with counseling.

It could even help you to feel better about your situation. Been there.
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#653116 Absence Of Villi In Duodenal

Posted by on 13 November 2010 - 07:35 AM

Absence of discernible villi is Marsh IV, the most advanced stage of celiac damage. In most cases the villi will regenerate, but as said above, it will take time.

Your situation sounds similar to mine in June of 2000. A repeat scope in 2005 showed normal villi. My healing process took several months, although symptoms improved significantly in just a couple of weeks.
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#653115 I'm Disappointed From.....

Posted by on 13 November 2010 - 07:31 AM

Genetic testing can not diagnose celiac disease. Many people have the genetic characteristic but never develop the disease. In addition to having the genes, something must trigger the autoimmune reaction.
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#653094 Modified Food Starch?

Posted by on 13 November 2010 - 05:42 AM

Modified food starch is usually tapioca or corn. If it is wheat (very rare), in the US that must be declared. Some people, including some celiacs, are sensitive to tapioca.

Philadelphia is a Kraft brand. Kraft will always clearly disclose any gluten source in the ingredient list.
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#652612 Could I Be

Posted by on 11 November 2010 - 09:45 AM

Welcome to the board.

While being underweight is a common symptom, it is by no means universal. Your symptoms are consistent with celiac disease so it is a definite possibility.
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#652531 November 11 Is Remembrance Day

Posted by on 10 November 2010 - 09:14 PM

In Canada, and in some other countries who were allied with England, we wear a poppy to commemorate the sacrifice of those who gave their lives so that we could enjoy freedom today.

The poppy emblem is inspired by the poem below by Canadian Lt Col. John McCrae, who himself became one of the dead not long after writing this.

In Flanders fields the poppies blow
Between the crosses, row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.

We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie,
In Flanders fields.

Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.


If you appreciate your freedom, thank a veteran. Take a minute today to think about them and say thanks.
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#651999 Petition For Pizza Hut

Posted by on 08 November 2010 - 04:33 PM

With the right approach, it is possible. Here where I live (Ontario, Canada) there are at least three major pizza chains now offering a gluten-free option.

Pizza Pizza was the first, and they worked with the Canadian Celiac Association to develop safe practices. The crusts are shipped to the location pre-made in one size only (medium), and special processes, along with dedicated baking pans and color-codes distinct utensils (they're bright red), minimize the cc risk. I have had them on several occasions with no problems. The first time I went and watched the process from the counter.

Pizza Nova also now has a gluten-free medium crust, but I haven't tried it.

Boston Pizza offers gluten-free individual pizzas at all locations. They use Kinnikinnick crusts. We've been twice and had a good experience both times.

You need to also watch the toppings. Most are gluten-free, but a few aren't. Boston Pizza marks the gluten-free ones with an asterisk on the menu. Pizza Pizza and Pizza Nova have allergen info online and in-store.
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#651776 Celiac And Ibs At Same Time?

Posted by on 07 November 2010 - 05:50 PM

Many of us here have come to the conclusion that IBS stands for something different than Irritable Bowel Syndrome.

From the patient's perspective:
"It's Bull Sh*t."

From the Doctor's perspective:
"I've Been Stumped."

I, for one, agree. IBS is not a diagnosis, it is a label for symptoms when the doctors don't know the cause (and have probably not even considered celiac disease).
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#651051 The Funny Pages - Tickle Me Elbow - The Original

Posted by on 03 November 2010 - 06:03 PM

Donnatal is a combination of active ingredients. I was on it for a while for my "irritable bowel" in my early twenties. It has atropine (belladonna), phenobarbital and other ingredients. Like Immodium, it may help ease the symptoms of celiac disease, but does nothing to address the underlying problem.
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