Jump to content

Follow Us:  Twitter Facebook RSS Feed            




   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Celiac.com Sponsor:                                    


psawyer

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

#635619 Birthday Cake Drama

Posted by psawyer on 29 August 2010 - 04:30 PM

Agree. Sounds like she needs some serious pissing off :)

I agree. She needs it put in her face, or maybe even shoved up her (fill in blank). :ph34r: :angry: :angry:
  • 1


#634699 Is Cancer Inevitable For Me?

Posted by psawyer on 25 August 2010 - 04:53 PM

Jason, you asked, "Is cancer inevitable for me?"

I don't really know. How many packs a day do you smoke? Oh, wait, not every smoker develops lung cancer.

A celiac who continues to eat gluten is at a higher risk for certain types of cancer. Higher risk does not equate to a guarantee.

A celiac who follows a strict gluten-free diet is at no greater risk for cancer than a non-celiac in the long term.
  • 1


#633444 Modified Corn Starch

Posted by psawyer on 20 August 2010 - 06:34 PM

Modified corn starch is gluten-free without question. Whether modified starch is good for you is a whole 'nuther question beyond the mission of this board.
  • 1


#632447 Blue Diamond Natural Almond Nut Thins- Gluten Free Or Not?

Posted by psawyer on 17 August 2010 - 11:13 AM

Okay, hold on, don't get too hung up on 20ppm. They didn't say the product contains any gluten at all, much less that it was 20ppm gluten.

What they said is that they are aware that cross-contamination is possible, so they test. The test, like all tests, has a sensitivity limit. The one they use is sensitive to 20ppm. (The best test available is sensitive to 5ppm, but it is too expensive to be used in a mainstream product marketed to everybody.) No test can test for zero (ever), so no product can make a guarantee that it is absolutely 100% gluten-free.

With most mainstream products, there is no test at all, so accidental cc could be even higher than 20ppm, were it to occur.
  • 2


#632380 Question About Product Labeling...

Posted by psawyer on 17 August 2010 - 08:55 AM

In the US, the top eight allergens must be clearly disclosed. They can be in the ingredients list, or in a "Contains" statement following the list. Either one meets the legal requirement, but many companies do both.

The eight allergens under the federal Food Allergen Labeling and Consumer Protection Act (FALCPA) are: wheat, soy, milk, peanuts, eggs, tree nuts, fish, and crustacean shellfish.

FALCPA requires that in the case of tree nuts, the specific type of nut must be declared (e.g., almonds, pecans, or walnuts). The species must be declared for fish (e.g., bass, flounder, or cod) and Crustacean shellfish (crab, lobster, or shrimp).
  • 1


#631950 Label Question

Posted by psawyer on 15 August 2010 - 05:58 PM

Of that long list of ingredients with hard-to-pronounce names, there are very few which contain gluten. Organic foods will have shorter ingredient lists, and higher prices, but are not necessarily less likely to contain gluten. Wheat and barley are grown organically, just like other crops.
  • 1


#631284 "But You Can Eat Whole Wheat, Right?"

Posted by psawyer on 12 August 2010 - 08:27 PM

Spelt contains gluten. It is not identical to modern wheat, but neither is barley or rye. Celiacs must avoid all forms of gluten, including spelt.
  • 1


#630653 Enfamil Poly-Vi-Sol With Iron/ D-Vi-Sol Contain Caramel Color-- Ok?

Posted by psawyer on 10 August 2010 - 11:56 AM

Caramel color is one of those celiac urban myths that just won't go away.

Here is Shelley Case's take on it, from Gluten-Free Diet A Comprehensive Resource Guide:

Although gluten-containing ingredients (barley malt syrup and starch hydrolysates) can be used in the production of caramel color, North American companies use corn as it has a longer shelf life and makes a superior product. European companies use glucose derived from wheat starch, however caramel color is highly processed and contains no gluten.

[Emphasis in original]
  • 1


#630080 "But You Can Eat Whole Wheat, Right?"

Posted by psawyer on 08 August 2010 - 06:16 AM

While "natural flavors" can contain gluten, they very rarely actually do. The most likely source would be barley malt, and that is a relatively expensive ingredient, so it is usually explicitly declared as "malt flavor."

If there were wheat in it, in the US it would be required by law to be disclosed as just that, "wheat."

Shelly Case on flavorings:

It would be rare to find a "natural or artificial flavoring" containing gluten (a) because hydrolyzed wheat protein cannot be hidden under the term "flavor." and (b) barley malt extract 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 the gluten-free diet.

Gluten-Free Diet - A Comprehensive Resource Guide, published 2008, page 46


  • 1


#629387 Good Gluten Free Salad Dressings

Posted by psawyer on 05 August 2010 - 11:19 AM

I am very comfortable buying products from any Kraft brand. I know that if I don't see a gluten grain listed, it isn't hiding. Unilever is another huge company with the same policy--disclose any gluten grain by name.
  • 1


#628854 "But You Can Eat Whole Wheat, Right?"

Posted by psawyer on 03 August 2010 - 05:27 PM

My understanding is that gluten can be destroyed by heating to at least 650F throughout and then holding for at least thirty minutes. Any food you did that to would no longer be edible and would be full of newly created carcinogens. Bon appetit! :blink:
  • 1


#626029 Reputation

Posted by psawyer on 23 July 2010 - 10:50 AM

It is of dubious value, but I'll try to explain.

At the bottom right of each post, just above the MultiQuote button, are two round buttons and a square with a number in it. Members can click on the circles. The green one with "+" is positive feedback about the post; the red on with "-" is negative feedback.

The number of times these buttons have been pushed is tracked and creates your "reputation." Initially, you have a zero value, which is "neutral."
  • 5


#623319 Kirkland Spices At Costco

Posted by psawyer on 11 July 2010 - 04:39 PM

Generally speaking, spices are single-ingredient items which are inherently gluten-free. No grain is considered a spice. Seasonings, however, can be a blend of just about anything. In the US, by law, wheat must be clearly disclosed, but barley and rye do not. FWIW, I have NEVER encountered a case where rye was hidden--it is barley with which you need to be concerned.
  • 1


#621179 'dedicated' Fast Food Fryers

Posted by psawyer on 02 July 2010 - 02:35 PM

In the United States (and only in the United States) there is a wheat derivative used at the plant where McDonalds fries are manufactured. That derivative, along with a dairy derivative, is used to make a beef flavor. That flavor is added to the oil in which the product is partially fried before being frozen and shipped.

At the store, the frying process is completed. The oil used at the store is different from the oil used at the plant, and has no flavor.

The finished product has been independently tested by a recognized expert at the University of Nebraska. Using the most sensitive test available, no gluten was detected in the fries.
  • 1


#618590 Which French Fries Can We Have?

Posted by psawyer on 21 June 2010 - 04:47 PM

... but cannot guarantee with 100% certainty the CC will not occur.

Nobody can honestly guarantee that, and anyone who claims to is at best mistaken and at worst lying.
  • 1