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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
    The Canadian Celiac Association lists it as gluten-free without any qualification.
  2. psawyer
    I consider wine to gluten-free, without any qualification. If there was any substance to those myths, at lease some of the major associations like CSA and GIG would have a warning. They don't.
  3. psawyer
    No, there is no timed reset on the server. Sometimes the tracking does get confused. You can go the main page and click the button at the bottom labeled "Today's active content" to see every update in the last 24 hours with the most recent first (very similar to "New content").
  4. psawyer
    With the right approach, it is possible. Here where I live (Ontario, Canada) there are at least three major pizza chains now offering a gluten-free option. Pizza Pizza was the first, and they worked with the Canadian Celiac Association to develop safe practices. The crusts are shipped to the location pre-made in one size only (medium), and special processes...
  5. psawyer
    And it seems he is an infrequent, although welcome, visitor here. Unusual Sunday today. The team member who was scheduled to work was sick, so I worked in the store today.
  6. psawyer
    You could call the manufacturer and ask. Many companies voluntarily place a notice on the label that the product is produced on shared equipment. But is is voluntary. I don't get overly worked up about this. I eat at restaurants from time to time, and understand that the plates and cutlery are shared between gluten-free customers and those eating gluten...
  7. psawyer
    Many of us here have come to the conclusion that IBS stands for something different than Irritable Bowel Syndrome. From the patient's perspective: "It's Bull Sh*t." From the Doctor's perspective: "I've Been Stumped." I, for one, agree. IBS is not a diagnosis, it is a label for symptoms when the doctors don't know the cause (and have probably not...
  8. psawyer
    Gluten is defined by a chemist as any prolamine protein from a grain source. That would include wheat and corn. Gluten as generally used by celiacs and dietitians includes only the prolamine proteins from wheat, rye and barley (oats may be included, or not). So, corn has gluten, but celiacs do not need to be concerned about corn gluten. If you are a...
  9. psawyer
    That was my take as well. Honey in mom's tea is toxic to a one-year-old?
  10. psawyer
    I believe that it is saying that less than 0.9 is the normal range. If so, those are both strongly positive.
  11. psawyer
    Here is the link to the main forum page: https://www.celiac.com/gluten-free/
  12. psawyer
    There is no test that can prove zero content. The available tests can detect 5 parts per million.
  13. psawyer
    Please provide the source for this assertion. Provide it NOW, please.
  14. psawyer
    Requiring disclosure of rye and barley (and perhaps oats) would be a positive step. The question about contamination remains. Should it be a requirement to test for gluten in the ingredients and/or finished product to be able to claim "gluten-free" on a label. In Canada, there is a rule, and it is clear. No product may be labeled or represented as ...
  15. psawyer
    Just a quick drive by. Good to hear that Jess is being well looked after. Happy B'day to Bevvy!
  16. psawyer
    Also, we have a discussion forum here: Gluten-Free Foods, Products, Shopping & Medications Discussions regarding which mainstream products are gluten-free and which are not. In that forum, we talk a lot about foods which are, in fact, free of gluten, but which are not so labeled. Many food manufacturers use GMP and label clearly all sources of...
  17. psawyer
    Donnatal is a combination of active ingredients. I was on it for a while for my "irritable bowel" in my early twenties. It has atropine (belladonna), phenobarbital and other ingredients. Like Immodium, it may help ease the symptoms of celiac disease, but does nothing to address the underlying problem.
  18. psawyer
    Health and politics together.
  19. psawyer
    What does "gluten-free" really mean? In the US, we don't really know. Under the FALCPA legislation, the FDA was supposed to propose a rule by 2008, and implement it in a timely manner. 2010 is almost over, and the debate continues. Any rule must be able to be enforced, which means there must be a test to ensure compliance. No test can ever prove the...
  20. 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.
  21. 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...
  22. psawyer
    Two sources that I trust, the Canadian Celiac Association, and Shelley Case, RD, both declare cheese to be safe without qualification. That's good enough for me.
  23. psawyer
    Kraft makes lots of cheese that is available in Canada. Kraft will clearly disclose any gluten in any of their products. I have never seen a Kraft cheese that wasn't gluten-free.
  24. psawyer
    A plant that uses wheat flour would, of course, fall under this umbrella. But so would a factory making packaged foods that include pasta, say as noodles in canned soup. If the noodles are made on site, the machine making them is likely to be in a different room, with only the finished noodles getting anywhere near the cannery. The degree of risk has...
  25. psawyer
    It means that somewhere in the building, wheat is present. Many celiacs eat products made in such facilities without any problems. Do you have any wheat products in your home? If so, then your home is "a facility that processes wheat."
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