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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
    That article is about neurological damage, not intestinal damage. I had severe damage to my small intestine (Marsh 4) when tested by biopsy in June of 2000. Five years later a follow-up endoscopy and biopsy found that my intestines had completely healed. The only neurological symptom I had was migraine headaches. I had them regularly for decades. I...
  2. psawyer
    Well, I'm done work for the year. As some of you know, I have two computers, both of which are several years old. The tower PC in my home office is six years old, and has been struggling with memory problems. I upgraded the memory today from 256 Mb to 1.2 Gb. It now outperforms my notebook, but is not portable. Do you have any idea how big...
  3. psawyer
    They are three different things. Maltodextrin and dextrose are safe ingredients. Dextrin is not safe if it is derived from wheat, but wheat would have to be clearly disclosed on the label in the US (and Canada).
  4. psawyer
    Will this do? There are lots more where that came from.
  5. psawyer
    Welcome to the board! Caramel color is one of those celiac urban myths that just won't go away. Here is Shelley Case's take on it, from Gluten-Free Diet A Comprehensive Resource Guide: [Emphasis in original]
  6. psawyer
    Hello from a different part of Canada. The Canadian Celiac Association, in their printed pocket guide to foods and ingredients, list tocopherols as safe. Since this is a supplement, not a food, the label rules may not apply. In a food, wheat must be disclosed. Open Original Shared Link require all of the same allergens prescribed by FALCPA in the US...
  7. psawyer
    I use products from El Peto and Glutino regularly. Both have facilities which do not have any gluten ingredients on site. Both realize that, even in the "gluten-free" facility, it is possible for an ingredient to be be contaminated before it reaches their premises. It is also possible for an employee to eat something and bring crumbs in on their clothing...
  8. psawyer
    The article is about labeling rules in Israel. This hit me square on to make me wonder about the writer's understanding: Sigh. Spelt is a form of wheat with gluten. 20 ppm is the accepted level in many countries, based on the availability of a test (at a reasonable cost) that can detect that level. It does not mean that every product contains...
  9. psawyer
    Last I knew, the entire Coca-Cola line of cola beverages was gluten-free. Some people have issues with the sweeteners used, but that has nothing to do with gluten.
  10. psawyer
    We do a three-year rotation, so Rob is next up in 2013. This coming year is Alan's turn. Watch is the latest, the second volume in the WWW trilogy. Wonder is due out in April, and Rob will be doing another Canadian tour for the launch, and he plans to include Ottawa.
  11. psawyer
    This discussion is five years old. Please check for current information about any product mentioned here.
  12. psawyer
    Our recipe, which we have been using for years: Yorkshire Pudding (Gluten-Free) Persons served: 2 4 chick pea flour 50g 100g rice flour 50g 100g eggs 1 2 milk 200ml 400ml salt pinch pinch Use a regular muffin pan. 1. Half an hour before the pudding is to go into the oven, combine ingredients in a mixing bowl. Beat for...
  13. psawyer
    Well, after two days off, back to work in the morning. It will be a short day. Christmas was a quiet day for just us mostly. We visited Jacquie's brother in the afternoon, and our nephew took five minutes out of playing with the Wii to open his gift and say thank you. Dinner for two was roast beef with Yorkshire pudding, with gravy, wax beans and rice...
  14. psawyer
    Just off the top of my head, I can think of two people who are widely recognized for their efforts in support of us, who do not themselves have celiac disease. Open Original Shared Link Open Original Shared Link You don't need to have celiac disease to be informed about it and help people with it survive. You clearly had a bad experience with...
  15. psawyer
    False negative test results are fairly common. Genetics is part of the equation, but an external trigger is also needed for celiac disease. It is not uncommon for only one of a set of identical twins to develop celiac disease.
  16. psawyer

    ARCHIVED Frustrated

    psawyer replied to twe0708's topic in Coping with Celiac Disease

    I handle wheat products frequently in the course of my business. I wash my hands after doing so. I have not had a problem. If you also have an allergy to wheat, skin contact may be an issue.
  17. psawyer
  18. psawyer
    Wot hee sed! Yes, Oscar, que pasa? Mebbe gin. Dat looks like a martini in his sig.
  19. psawyer
    Hi, Jamie, and welcome. If you have damage to your villi caused by celiac disease, then it will take some time to heal. Until it does, you may experience symptoms after eating, even if the food is gluten-free. At one week in, you are just beginning the journey. I had advanced damage, and while I felt better immediately, symptoms continued for a few...
  20. psawyer
    It can be difficult, but you must be firm. I come from a family of three brothers. I am the eldest. My brothers both understand and I trust the youngest one to prepare safe food for me on the occasions when we visit them. The middle brother and his wife don't cook. When they host a family gathering (as will happen Sunday), we go to a restaurant near their...
  21. psawyer
    I came back and read the ingredients again. The only reference to maltose that I can see is High Maltose Corn Syrup. The source there is clearly identified as corn. When reading a label, look for the commas. Each comma-separated phrase is an ingredient and may include qualifiers and sources. In this case, the corn syrup (corn source) is high in its content...
  22. psawyer
    I have marked in bold red the two gluten sources in the ingredient list. Unless specially grown and processed, oats are invariably contaminated with wheat, and so even if you can tolerate pure oats, the ones in mainstream products are off limits. From the Canadian Celiac Association list of food ingredients: MALTOSE ... ALLOWED A simple sugar obtained...
  23. psawyer
    I'm not sure what got you in the cereal bar, but it wasn't the maltose. Maltose is gluten-free--it is a form of sugar. Malt, malt extract, and malt flavor are gluten sources. Maltose and maltodextrin are not, despite their names. What were the other ingredients?
  24. psawyer
    There is a requirement in the USA and Canada (and likely most other places) that a label not be misleading. To label something gluten-free implies that gluten-free is a factor which distinguishes this particular product from similar products. If the nature of the product is that it is inherently gluten-free, and all products of that type are gluten-free...
  25. psawyer
    Yes. Modified food starch is usually corn or tapioca. If it was wheat it would say so. It is never rye, barley or oats.
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