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psawyer

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

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

Posted by 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 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 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 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 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 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 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 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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#887183 Blood Test Positive...biopsy Negative.

Posted by on 04 September 2013 - 12:13 PM

Hi,

 

You were diagnosed two years ago. If you have been following a gluten-free diet for two years, it is quite likely that your villi have healed, and will give a negative biopsy result. Likewise, a blood test today would not find antibodies, because you don't make them without gluten, and that's why your villi can heal.

 

I showed a strong positive on a biopsy in 2000. A repeat procedure a few years later showed no abnormalities. It didn't mean I don't have celiac disease; it meant that my adherence to the diet was successful, and my intestines had healed.

 

A competent gastroenterologist should know that.

 

:(


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#886337 Is It Possible To Get Gluten From The Dishwasher?

Posted by on 28 August 2013 - 04:12 PM

Can someone tell me why my dishwasher would not sanitize my cooking utensils?

The dishwasher will certainly sanitize your utensils, due to the heat. But that means killing microorganisms. Gluten can not be killed, and sanitizing has no effect on it. Gluten must be physically removed as part of the washing process. This is why porous or scratched surfaces are a concern.

It is common for people new to the process to think that alcohol or other sanitizers will neutralize gluten, but that is not the case.
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#885981 Wipes Vs Hand Sanitizer

Posted by on 26 August 2013 - 05:48 PM

Gluten can not be "killed" or "neutralized." It must be physically removed. Sanitizer will do nothing.

Wipes, if used with vigor, will help, but may still leave a trace of residue. If you can't get to soap and water, I would use them. But soap and water is better.
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#883401 Significant Other To Celiac

Posted by on 07 August 2013 - 01:01 PM

i sanitize the whole house with vinegar once a week to kill all gluten particles

Slightly off-topic, but important: gluten can not be "killed"--it can only be physically washed away. If vinegar killed gluten, then salad dressings with wheat would be safe. If alcohol killed gluten, we could all drink regular beer.
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#882607 Fda Finally Defines Gluten Free

Posted by on 02 August 2013 - 04:16 PM

So it sounds like "gluten free" means "there's some gluten, but a minuscule amount."

No, that is not the right interpretation. The rule is complicated, and 20 ppm is easy to grab onto. It is only part of the picture. There may be trace gluten from unavoidable contamination, but in no case may the amount exceed 20 ppm. To consistently achieve that, manufacturers must aim far lower due to test and batch variances. Remember, 20 is an upper limit. Zero is less than 20.

The actual rule as published in the Federal Register is here. It is 95 pages long.
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#882199 First Experience At Refusing The Food Someone Cooked For Me.

Posted by on 31 July 2013 - 03:05 PM

"May contain" is generally a warning about possible trace amounts from within the same facility. It is not the same as "does contain" and many such products are, in fact, safe to use. Also, be aware that "may contain" is a voluntary disclosure--just because you don't see it doesn't mean it isn't true.


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#881660 Endoscopy And Colonoscopy Tomorrow

Posted by on 28 July 2013 - 09:02 PM

Doing both procedures at the same time is normal. The prep for the colonoscopy is more involved, so it you are prepped for that then there is no additional prep for the endoscopy. Sedation is the same for both. Before they sedate you, ask about biopsies of the small intestine to look for damage caused by celiac disease. They should take six or more samples.
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