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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
    "Malt vinegar" is a possible source of gluten. The single word "vinegar" as an ingredient is distilled vinegar, and is gluten-free.
  2. psawyer
    Since the MFS is not a source of gluten, you are probably reacting to corn or tapioca. They are the most common forms of MFS, and are gluten-free, but some people are intolerant to one or both of them.
  3. psawyer
    True that. There is no possible test for zero gluten content. Tests are available that will detect 5 ppm and 20 ppm. They are not free, and the 5 ppm test is much more expensive than the 20 ppm test. The cost of the test is, of course, included in the price of the product. As said, "less than x ppm" includes 0 ppm -- zero can not be proven. Even...
  4. psawyer
    The fact that anyone can edit Wikipedia is both a strength and a weakness. Incorrect information usually does not go uncorrected indefinitely. You can use the "View history" feature to look at the article as it was at some point in the past. If the same information was there many revisions ago, it is probably correct. Also, Wikipedia expects references...
  5. psawyer
    To combat spam, posts by new members are subject to moderator approval. There are a number of moderators spread around geographically, so it usually does not take very long for a post to be approved. Once a certain number of approved posts have been made, the requirement for moderator preview is automatically removed.
  6. psawyer
    Some Reese's products contain wheat, but not all of them. Read the label on the product you are thinking about eating. Last time I checked, the peanut butter cups were gluten-free. That is the only Reese's product I have eaten in years.
  7. psawyer
    I don't know for sure. I would expect that testing for anything is possible, but in any case, the test will have a minimum sensitivity level which will not be zero. Gluten peanuts and shellfish are not nearly as common as bread and cookies are. Soy is more common, but as a minor ingredient, as opposed to wheat--the principal ingredient in most baked goods...
  8. psawyer
    A very small percentage of us seem to react to distilled vinegar, despite the fact that the whole gluten molecule cannot pass into the distillate. In the US, when the single word "vinegar" is used as an ingredient, it is from a non-gluten source (typically apple cider). If it was wheat, then that would have to be clearly disclosed on the label. Some people...
  9. psawyer
    HelpMe is right. Anything that puts a stress on the immune system can be a trigger to activate celiac disease. Flu and mononucleosis are commonly reported, as is childbirth. Emotional stress, such as loss of a job, death of a loved one, or breakdown of a marriage have also been reported as triggers.
  10. psawyer
    Yes, they understand. But the best available test can only detect 5 parts per million, and it is expensive. Levels of gluten below 5 ppm can not be detected. Gluten is ubiquitous in North American society. It is everywhere, so there is always a risk of contamination. People eat bread for lunch and then go back to work. The company is just being honest when...
  11. 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.
  12. psawyer
    J and I were at a trade show for dogs this afternoon. Several of the phour-legged guests deposited bodily phluids in various places around the hall, including the booth we were staffing. A big success overall, though. I'm sure the cleaners at the exhibition centRE would rather work the hall where the craft show was, instead of the ones where Woofstock...
  13. psawyer
    Parts per million is only a partial answer. Your body reacts the actual total amount of gluten ingested over a given period, say a day. Two slices of 5 ppm bread is the same as half a slice of 20 ppm bread--assuming than the gluten content is, in fact, as high as the label says. In general, the ppm quoted on a label is the detection threshold of the test...
  14. psawyer
    Yes, you weigh the ingredients. If you have only non-metric scales, one ounce is 28.3 grams. It is a bit odd to see tablespoons in the same recipe. One Tbsp is 15 ml.
  15. psawyer
    Some places are aware and take special actions to minimize the chance of contamination. Ask about the handling, and what steps they take to avoid cc. I have had good experience with three different pizza places that offer gluten-free pizza. All of them use gluten-free crusts prepared offsite and delivered to the pizzeria ready to bake. Separate pans, dedicated...
  16. psawyer
    I'll echo the rinse well thing. We use the regular brown rice pasta (not organic) and have been very happy with it. We tried the white rice spaghetti once and, well, it will be the only time.
  17. psawyer
    What Neroli said. We bake Gluten Free Pantry French bread, and save the heels from each loaf. They get cut up into croutons, or ground into bread crumbs in the blender. We keep the bread in the refrigerator and then freeze the heels until needed.
  18. psawyer
    Oh, less harmful. I don't equate that with "safe," do you?
  19. psawyer
    Soaking gluten in water will get you soggy gluten. It will still be gluten.
  20. psawyer
    When products are freshness dated, there are two types of labels. "Best before" is the most common on food products. It is the manufacturer's conservative estimate of when the product may begin to decline in quality. It may not taste as good at that point. It does not become unsafe. "Expiry" dates are typically found on pharmaceuticals and supplements...
  21. psawyer
    In the years I have been here, nobody has actually found a turkey that contained gluten, unless it was pre-stuffed. I'm not saying it is impossible, just that no documented examples exist.
  22. psawyer
    The reality is that parts per million is not the answer. You react to the total amount of gluten ingested. If you eat one slice of 20 ppm bread, that is the same as four slices of 5 ppm bread, or one tenth of a slice of 200 ppm bread. The total amount of gluten is the same in each case.
  23. psawyer
    That would be the FDA PROPOSED rule for gluten-free. It is at this point still nothing more than a proposal. This topic expands on that. Open Original Shared Link It has not yet become an official rule.
  24. psawyer
    I used to use China Lily in my pre-diagnosis days. Back then (ten years ago), it contained wheat. It is good to know that it is now gluten-free. I currently use VH, and have since going gluten-free. Most (but not all) VH sauces are gluten-free. Contamination is a risk we all have to deal with. Glutino is a well known and respected maker of gluten...
  25. psawyer
    The person on the phone who said "FDA approved as gluten-free" was either misinformed, or was lying. I have not tried it, but if they think that it is less than 1 ppm, they are both (a) unable to prove that, and ( highly confident that it is safe. I would accept it as safe to consume.
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