sc'Que?
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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995
Everything posted by sc'Que?
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Celiac Patients Are Bad at Judging Gluten Exposure Based on Symptoms
sc'Que? commented on Jefferson Adams's article in Latest Research
Takes 3 full days for me to get the major symptoms. Though sometimes (depending on "how full my bucket is") I'll get diarrhea the same day. Overall, though, my symptoms manifest on the third day and will then last until the seventh to tenth day. (It also takes forever for my novacaine to take effect, and when it does it only lasts a short period of time... -
Promising Celiac Vaccine Nexvax2 Begins Phase Two Trials
sc'Que? commented on Jefferson Adams's article in Diagnosis, Testing & Treatment
A biologist friend from a major research university attempted to clarify what he meant when he stated that what this article proffers is NOT A VACCINE. He clarifies using my own example of taking small, daily doses of wildflower honey to help acclimate the body to the local pollens: "Vaccines purposely cause an immune response so you only really need... -
What’s the Deal with Gluten Sniffing Dogs?
sc'Que? commented on Jefferson Adams's article in Additional Concerns
I would not want a gluten-sniffing dog. I do not want pets or more living creatures in my household. Can't we just, please, have reasonably-priced machines that can do this for us? (The concept of employing another non-human creature for a task like this seems... unethical.) Until machines display sentience in reasonably tangible ways--as humans and other... -
Does anyone know: Can something like AN-PEP be added to beer after brewing (but before bottling) to "gobble" gluten without disturbing the inherent qualities of the beer itself (body, flavor, ability to retain carbonation, etc)?
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I would say closer to spearmint... though less "floral". It's honestly--to my tastebuds--more like a combination of the two: the soft base-note of spearmint with the middle notes of peppermint but none of it's mentholating top-notes. Does that make sense?
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That's about how it always works for me, as well. Typically by day 3 after exposure, I am feeling full-on symptoms of having been "gluten'd". And it's typically not over until about day 6 or 7.
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KarenG, thanks for clarifying this point for everyone. And for those who aren't aware: Malting is the process of sprouting a grain (typically barley, but now used when discussing the process with any grain). This produces ferment-able sugars. The sprouted grain is then, typically, kilned to dry... roasting it in the process. This is then followed...
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I think that's more of a jab at how little actual malt these guys actually use when they make beer--which is why it tastes like fizzy-water.
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CyclingLady, by the very standards you are using: here in the U.S., they are not permitted to use the term gluten-free when referring to Bourbon or Rye whiskey either. Those of us who are educated on the subject know that gluten does not pass through the distillation. But it is still a point of legality that needs to be considered... ESPECIALLY when...
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Part of the misunderstanding with Corona is that people will say that it's "made with corn". Yes, WITH CORN... as in barley and corn. Now onto my main concern... ***** "Gluten-removed" beers use a process that is often termed "enzymatic fining". It's a modern fining agent whose side-effect is that it "gobbles" gluten during the initial stages...
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Which is usually a better approach anyway, JM Paris. My local coffee shop makes gluten-free brownies and scones (sometimes gluten-free chocolate biscotti). As per my suggestion, they bake them first-thing in the morning on Monday or Tuesday (they are closed Monday), so there is no flour in the air. They then freeze them, bring them out of the freezer all...
