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psawyer

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by psawyer

  1. psawyer
    If cornstarch is causing problems for you, it means you are intolerant to corn. That is not uncommon, but is not directly related to celiac disease. The starch in corn (maize) is gluten-free as defined by celiac disease.
  2. psawyer
    Unless something is terribly wrong at the processing facility, you are eating the muscular flesh of the pig, not the contents of its digestive tract. Pork, beef, veal, lamb, chicken, turkey, and other meats are gluten-free. It is not uncommon to discover a "new" sensitivity after going gluten-free. When we are eating gluten on a regular basis, the effects...
  3. psawyer
    I am seeing more and more posts that contain a link to the poster's blog. Board rule #2 says: This includes your blog, regardless of where it may be hosted. Please don't post links to your blog.
  4. psawyer
    I really don't want to start another McFries debate, but it comes down to the same issue. If you start with an ingredient that has detectable gluten, and dilute it over and over to the point that the best available tests can not detect any gluten in the end product, is that product "gluten-free?" I eat McDonalds fries from time to time.
  5. psawyer
    Well, you wouldn't be able to detect that level with any test available. 0.00004% is 400 parts per billion. The best available test detects 5 parts per million, more than ten times that amount. Just saying.
  6. psawyer
    Honestly, I think that there is a mistake in the label. I cannot for the life of me imagine how carageenan could contain wheat. It does, however, make me wonder about how accurate the other information on the label is.
  7. psawyer
    Short question, but it needs a long answer. The ingredient list is a legal document subject to strict rules. In an ingredient list, each ingredient is delimited by a comma. Between consecutive commas is the name of an ingredient, which may be more than one word. When it is more than one word, the entire phrase is key to the meaning. Here are a couple...
  8. psawyer
    You noted, "The other components of the ice cream bar also list carageenan but without the wheat after it." Under US law (and Canadian as well), once an allergen has been mentioned in the ingredient list it does not have to be repeated. Ingredients after the one listed as having wheat could also contain wheat.
  9. psawyer
    MFS is most commonly tapioca. Perhaps you are sensitive to tapioca?
  10. psawyer
    One study: a thesis by a candidate for a Master of Science. No sign of a peer review or follow up. Maybe there is something here, but I would have thought that if there was it would have been pursued in the two years since this thesis was submitted. I suppose Mr. Galdos was granted his MSc, but based on his work alone I have trouble drawing a wide-reaching...
  11. psawyer
    It is not uncommon for additional issues to surface after going going gluten-free. They may have been there all along, but the gluten reaction was so strong that the other issues got lost in the gluten issue. Others have seen the opposite. They have found that after being strictly gluten-free for some time, they are now able to tolerate foods that they...
  12. psawyer
    No worries here either.
  13. psawyer
    Do we know if they actually contain gluten, or are just "not gluten-free?" Read more about "not gluten-free" here.
  14. psawyer
    As I said, "seasoning" can contain hidden gluten. "Spices" can not. Read the ingredients carefully.
  15. psawyer
    I have never in my ten+ years found a spice which had gluten in it. Seasoning mixes (including such things as curry powder and chili powder) with gluten are out there. But spices are usually single-ingredient products containing only the named spice. When spices appears in an ingredient list, it can not hide any grain product whether a gluten grain or...
  16. psawyer
    Coke's carbonated beverages are all gluten-free. The color, at least in North America, is derived from corn, but would be below 5 ppm in any event (that is the coloring being below 5 ppm, not the finished product).
  17. psawyer
    Lipton's ingedients have changed. They reduced the amount of sodium and added barley to replace it. Lipton's onion soup mix is no longer gluten-free. There may be some of the old formula still in stores, so check the ingredients carefully.
  18. psawyer
    All the dishes, in case traces of gluten transferred during the first wash.
  19. psawyer
    It is sad, but your doctor is misinformed. I don't know why he would think that bleach would do anything. My advise if you don't have a dishwasher: Rinse all dishes carefully before moving them to the wash phase (this is good advice even if you have a dishwasher). Wash twice. Drain the water after the first wash and draw fresh. Use a fresh wash...
  20. psawyer
    Bleach is an effective disinfectant, but has no effect whatsoever on gluten.
  21. psawyer
    If the pans are washed thoroughly between uses, there should be no problem. Using the rack directly, like a barbecue grill, can transfer between gluten-free and regular food. Frozen pizza heated without a pan is an exposure.
  22. psawyer
    Dishwashers are effective on non-porous dishes and utensils due to the multiple cycles and high pressure. The heat has nothing to do with it. Gluten can be destroyed by heat, but not in a dishwasher or ordinary oven. The gluten must be heated to at least 600oF and held at that temperature for at least 30 minutes. Cast iron skillets can be rid of gluten...
  23. psawyer
    And the debate is about whether small amounts of gluten, less than 20ppm, could knowingly be included and still permit the product to be labeled gluten-free.
  24. psawyer
    My understanding is that they are produced on equipment that does not process any gluten, but in the same facility where wheat and barley are ingredients in other products. Until an FDA-regulated definition of gluten-free is in place, many companies will not claim their products are gluten-free. Without a legal definition, it means whatever the plaintiff...
  25. psawyer
    I was diagnosed at 46, but had severe symptoms for about five years before that. In retrospect, there are things that I can see going back to my childhood that *could* have been symptoms of celiac disease. The disease has a genetic component, with which you are born, but then seems to need a trigger to set it off. Triggers identified by members of this...
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