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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
    Even with so-called gluten-free facilities, contamination can occur due to ingredients arriving already contaminated from somewhere else in the supply chain.
  2. psawyer
    Again, in the years I have been on this board nobody has ever been able to provide an actual case of this.
  3. psawyer
    Sometimes the best approach to a bad situation is to walk away. You need to do what is right for you at this point.
  4. 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...
  5. psawyer
    It is not so much TJ that is the question, it is "shared equipment." Unless your home is 100% gluten-free, it is a "shared facility," and if you have only one set of dishes/pots/cutlery, they are "shared equipment." "Good manufacturing practices" refers to thorough cleaning, among other things. Disclosure of shared facilities or equipment is completely...
  6. psawyer
    That would be news to me. Last time I checked Reese's they were gluten-free, but it has been a while.
  7. psawyer
    I am in Canada, so I doubt that my signing would mean anything (no vote-no clout). The board has been running almost seven years. Over that time, people have come seeking help, and after having found that help, have moved on. I began reading in July of 2004, and signed up in December. In my time, I have seen that pattern so many times. The number of...
  8. psawyer
    In the years I have been on this board nobody has ever been able to provide an actual case of this. I consider it to be one of those celiac urban myths.
  9. psawyer
    Welcome! I am not aware of any interaction between antibiotics and the blood tests for celiac disease. Antibiotics attack bacteria. Bacteria are not a part of the celiac autoimmune reaction according to anything I have ever seen.
  10. psawyer
    I tend to believe the manufacturers' web sites over posted claims by others. If they are saying the manufacturer is wrong, then they better have some good evidence for me to believe them. I don't have any reason to suspect that the Ocean Spray products sold in Canada would be any different. I don't have a package handy, but I expect it is the same product...
  11. psawyer
    In foods in the US, the single word starch must be corn starch. There is no similar rule for pharmaceuticals, although the most common starch is, in fact, corn starch. In North America, corn is plentiful, and is generally the cheapest starch available, which is why it is the most common.
  12. psawyer
    My phirst post was on page 327. I went back and read phrom the beginning. I tried Chardonnay at phirst, but phound that Martinis worked better. And, the spelling wuz normal back in those days.
  13. psawyer
    It is generally accepted that meat is gluten-free no matter what the animal was fed. It is definitely not something that I worry about.
  14. psawyer
    Lack of sleep? Oh, just because you are in bed does not mean you are asleep, I guess.
  15. psawyer
    Cross contamination: the unintentional contamination of a product from another product or source.
  16. psawyer
    In the US, there is no regulatory definition of gluten-free in place yet. In Canada, there is a defintion in place, but it refers only to intentional ingredients. It says nothing about possible accidential contamination.
  17. psawyer
    The Oracle is being serious (yeah, occasionally I am not trying to be phunny). A quake of 9.0 severity in a populated area would be devastating. Quakes of that magnitude in recorded history have all been subduction megathrust quakes where tectonic plates slide. The last one on that scale in North America was a 9.2 with the epicenter south of Anchorage...
  18. psawyer
    Welcome to the board. If you have celiac disease, "mostly" gluten-free won't cut it. Every bit of gluten does damage. You also heal continuously on a gluten-free diet. What you need to do is keep the rate of healing running faster than the damage caused by accidental ingestion of gluten. Deliberate ingestion of gluten will set you back in the race....
  19. psawyer
    Gelatin is usually rendered from meat, and contains protein from that source. A fundamental component of all protein is glutamic acid. It is one of twenty amino acids that make up proteins. When broken out of the protein chains, it combines with sodium to form monosodium glutamate (MSG). If you eat and digest anything containing protein, you are ingesting...
  20. psawyer
    So, they voluntarily disclose barley (gluten), even when it is not required by law. What more, exactly, do you want?
  21. psawyer
    Provide your source for this, please. It is in conflict with generally accepted knowledge here.
  22. psawyer
    Ah, garlic. The house has quite the aroma at the moment, as meatballs and croutons cool. Jess' problem seems to have multiple unknowns. But it doesn't matter. Decide that you don't want a blue marble, and then we all know that the probability of getting one is 0.9.
  23. psawyer
    This topic is moving from Kate's concerns to a discussion of which religion is right and which ones are wrong. That is not appropriate, as our first rule says to respect everyone. The Catholic church holds that Communion is valid in either kind--it is not necessary to receive both. I am not Catholic, but I respect their beliefs.
  24. psawyer
    Was pressed into service as the son-in-law today. We drove up to the retirement lodge to pick up FIL, then drove back south to the hospital where MIL is expected to be for six weeks. She is more lucid, but is still hallucinating. There was a man hiding under the chair I was sitting on, and another one watching from behind the door. After an hour...
  25. psawyer
    All of the Hall's line of cough drops are gluten-free. As a diabetic as well, I choose the sugar-free black cherry ones.
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