Get email alerts Celiac.com E-Newsletter




Ads by Google:






   Get email alerts  Celiac.com E-Newsletter

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

psawyer

Moderators
  • Content count

    6,369
  • Joined

  • Last visited

  • Days Won

    48

psawyer last won the day on May 6 2016

psawyer had the most liked content!

Community Reputation

679 Excellent

About psawyer

  • Rank
    Moderator
  • Birthday 07/04/1954

Profile Information

  • Gender
    Male
  • Location
    Near Toronto, Canada

Recent Profile Visitors

63,804 profile views
  1. Part of this has to do, at least in the US and Canada, with regulations regarding labels. To label something "gluten free" is misleading if it does not distinguish the product from other, similar, foods that are not. To label apples "gluten free" would be considered misleading. But you can label apples as a naturally gluten free food. That applies to all apples, not just the ones in the current package.
  2. As Karen said, any known gluten-containing ingredient means that the gluten must be clearly disclosed on a Canadian label. I can't imagine how there could be accidental contamination of such a product.
  3. I'm sorry to hear you had a problem at Outback. I have been a frequent Outback customer since my diagnosis in 2000, and have never had a problem. They are franchises, so there may be differences in the level of diligence. But my experience has been that once I place an order for a gluten-free meal, the table gets a visit from a manager to confirm the order, and that they will then take extra care in the kitchen. The Chocolate Thunder is something I consider an indulgence and do not eat often, but, again, I have had it a number of times without a problem. I feel safe at Outback. YMMV
  4. I eat both Rice Chex and Corn Chex regularly, and do not have a problem with either one. I also eat gluten-free Rice Krispies. About three times a year we travel to the US to buy Corn Chex--they are not yet available in Canada. I have seen concerns about Cheerios. They weren't on the list of things I missed when I went gluten-free 15 years ago. Maybe I will try them, one day. As Karen said, less than <n> ppm can be zero, or any number less that <n>. The statement refers to the test done--not the food's gluten content.
  5. I'm with Karen on this question. Vinegar in general is safe and gluten-free, but MALT vinegar is the exception to the rule. While almost anything can be malted, it is almost always barley (unless explicitly stated otherwise).
  6. The wheat and milk being present is old news, first disclosed under FALCPA legislation in 2006. A small amount of each is contained in a flavor which is added to the oil in which the products are partially fried before being frozen. The fry oil at the store does not contain flavor. There is no detectable gluten in the final product. Make you own decision. I made mine long ago.
  7. McDonalds is a go-to place for me when travelling. The hash browns are fried at the front by the window crew, and share fryer oil oil with the fries, which are also gluten-free. The eggs and sausage patties are done on the same grill at the back where the beef patties are done, by the grill crew. Nothing that contains gluten is prepared on the griddle. Ask for a Big Breakfast without a bun/biscuit and you will be fine. Over 16 years doing this--never had a problem once.
  8. This is an old discussion, but nothing has changed. I'm sorry you had a bad reaction to something containing caramel color, but is gluten-free. Perhaps you reacted to phosphoric acid, which is frequently found in products that also contain caramel color. It is a stomach irritant under some conditions.
  9. GFinDC has good advice. If you have a self-cleaning oven, put your cast iron in for a clean cycle (wash first to remove any overt residue). The temperature and duration (over 600F for 30 mins) will break down any gluten. After cooling, re-season with fresh oil. Stainless steel implements washed in a dishwasher will be fine. Ceramics which do not have detectable scratches will likewise be fine after a run through a dishwasher.
  10. Some people do react to annatto, but it is not derived from a gluten containing grain; from a celiac perspective it is gluten-free and safe.
  11. Advil (ibuprofen) is gluten-free, but can be a stomach irritant, especially if taken on an empty stomach. That said, I will also place my bet on the garlic and onions. As Raven said, eating more than once a day may also help. An empty stomach is likely to be an irritable stomach.
  12. Reactions to sweeteners are common, whether you have celiac disease or not. The intolerances can be identified by an elimination diet . Exclude them all for a week. If symptoms disappear, then carefully try introducing one at a time, and observe the results. You will know which ones to avoid, but it will take time and patience to figure it all out.
  13. FDA rules on spices: https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=101.22 https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=182.10 Grains can not be included. Section 101.22(a)(2) says, in part, "except for those substances which have been traditionally regarded as foods." That would cover grains.
  14. I eat Corn Chex frequently, and have never had a problem. Well, I do have a problem, actually. They are not sold here in Canada so I have to cross-border shop to get them.
  15. I don't eat chocolate often, but I have never had a gluten reaction to Toblerone. I trust it to be gluten-free.