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Tim-n-VA

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Everything posted by Tim-n-VA

  1. Tim-n-VA
    I didn't see anything in the section quoted that said that any gluten would be labeled as wheat. Are you referencing something not in this thread? The proteins in wheat, barley and rye are not the same. They are similar enough that they are commonly lumped together as gluten's that celiac react to. In some contexts (not celiac) the protein in corn is...
  2. Tim-n-VA
    I had fluctuating liver function tests. An ultrasound indicated cirrhosis. As a screening the GI ordered a lot of tests including one for celiac. I had not had significant GI symptoms typical of celiac prior to this. I am suspicious of some upset stomach episodes in hindsight. That's one data point of a GI who thinks celiac with liver problems. Note...
  3. Tim-n-VA
    First, there is no single source of good information on restaurants. This forum gives you the benefit of other's experience. Usually that is good but sometimes one facility in a chain restaurant makes a mistake and the entire chain can be lumped in. There are guide books on line and for sale but with restaurants constantly opening/closing and changing...
  4. Tim-n-VA
    I purchased Gluten-Free pantry's cornbread mix, made that and then found a recipe that uses cornbread - plenty of choices online for that.
  5. Tim-n-VA
    I noticed the article at the link below while browsing the Washington Post on-line. Some portions of their site require a registration (no fee). Their site allows comments on articles and the reader responses to this one includes DC area gluten-free dining tips. Open Original Shared Link
  6. Tim-n-VA
    There was a thread on this a while ago. I think the bottom line is that while it is theoretically possible to get gluten hot enough that its structure changes to a non-harmful form, it is not likely to happen on a grill or in most kitchens. The other point is that even the most charred chunk of residue on a grill can have a relatively intact inner core...
  7. Tim-n-VA
    As with many things there are conflicting answers to this on the internet so I'll see what I get here. I thought the body produced the antibodies and they mistakenly attack the body causing villi (and other) damage. In other words, villi damage follows antibody production. I have seen some things that imply that villi damage releases/causes the antibodies...
  8. Tim-n-VA
    In that context Celiacs sounds right to me. They are referring to people with Celiac. If I am a Celiac (don't like to use the term that way), my friend with Celiac and I are Celiacs. With regard to the rest of the quote, I wouldn't try to defend it. I was just trying to quickly find a quote that talks about the IgA, IgE, IgG antibodies and that was...
  9. Tim-n-VA
    Fiddle-Faddle - I was talking about the difference in IgE, IgA and IgG antibodies as described in the message I copied below (wasn't sure how to quote from a different thread). The point is that if you are having "true" celiac your health-care professional should be monitoring for other auto-immune problems. If you have a "true" allergy, the risk there...
  10. Tim-n-VA
    The aren't the same because celiac is a well defined disease - overly restrictive perhaps (gold standard, etc.) but well defined. Gluten-intolerance is not well defined. It is commonly used on this board as an umbrella term to cover any negative reaction to gluten. There are different reactions to gluten that cause the same superficial symptoms but...
  11. Tim-n-VA
    Those are one of my standard items on Wegman's visits. For those who haven't tried them the individual flakes are a little thicker than a regular corn flake.
  12. Tim-n-VA
    I also prefer other brands to Ragu, usually Wegmans store brand but I don't understand the thread topic - "no go for RAGU !" Rather than making me want to avoid Ragu for gluten purposes, the response was exactly what I'd want to hear. A list that says the product was gluten free in July 2007 is not as good as a commitment that they'll update their label...
  13. Tim-n-VA
    I eat them in Northern Virginia with no problems. Not sure if they have any regional variation on the seasoning.
  14. Tim-n-VA
    Other than the fluffiness, is there any reason to separate the eggs? I've used the Pamela's brand pancake mix using the batter as described for pancakes and as described for waffles (eggs whites whipped separately), cooking both times in a waffle iron. While I liked the waffle directions better, I wasn't convinced that they were enough better to justify...
  15. Tim-n-VA
    This is one case where I'd think a call to facility doing the procedure would be the preferred answer.
  16. Tim-n-VA
    Austin Grill is one of my favorites. For other in DC for the tourist thing, there is a Legal Seafood across from the Verizon Center (one block north of the Muesum of American Art, two blocks north of the Spy Museum).
  17. Tim-n-VA
    I hope a lot of people see "Sicko" and leave the US. That way there will be less strain on the US system and care will improve for me.
  18. Tim-n-VA
    This comes up occasionally and the answer always seems to be get a list of everything that your dentist has and call the factory. While that is the best solution in terms of up-to-the-minute information (assuming the company would know the answer and not give a legal CYA answer), it really isn't practical. The list that juliela has on her website was a...
  19. Tim-n-VA
    I don't know the specifics but for the US Army this is spelled out in AR 40-501, Standards of Medical Fitness and there was a new version in effect May 29, 2007. You can find this on-line at Open Original Shared Link
  20. Tim-n-VA
    On www.wheat-free.com, in the FAQs, there is a quote supposedly from Budweiser that states: With regard to your inquiry, Budweiser is indeed produced without wheat. The key ingredients in this product are water, barley malt, rice, hops, and brewers yeast." Still, the absence of a reaction in one person isn't evidence that drinking Bud is okay for celiacs...
  21. Tim-n-VA
    As to the "why" part of your post. My theory is that there are so many fad diets that any unusual dietary routine gets lumped in with those.
  22. Tim-n-VA
    A co-worker gave me a packet of soy sauce that he thought I could eat because it didn't list wheat on the ingredients. It did have "vegetable protein" which concerned me. I went to the companies website and they do offer a gluten-free packet (but the one I was given was not it). They even have a flyer to print and take to your local Chinese restaurant...
  23. Tim-n-VA
    The way I look at it risk is not a yes/no it is how much. I don't think you can eliminate risk, you can only minimize it. Even if you only eat at home, if you don't grow everything yourself there is at least some risk that a mistake was made along the supply chain. If you do grow everything yourself, anyone you come in contact with is a potential source...
  24. Tim-n-VA
    Disclaimer: I've only looked for the batter description since my own diagnosis about 10 months ago and only at IHOP restaurants in Virginia. All have had the statement about batter in the omlette in the same size text where they describe their omlettes (number of eggs, side dishes, etc.).
  25. Tim-n-VA
    That is true but that makes it sound like they do that in some underhanded way. It is right on the menu that their omlettes have pancake batter.
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