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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 traditional advice is to replace non-stick pans, wooden utensils, and strainers/colanders. Today's non-stick products are vastly different from the first Teflon pans of fifty years ago. Those would scratch if you looked at them the wrong way. If you have something like a T-fal (Tefal in some markets) pan that is in good condition, I would wash it in...
  2. psawyer
    Since you want an accurate source, I recommend you avoid The G-Free Diet: A Gluten-free Survival Guide by Elisabeth Hasselbeck. Shelley Case is an excellent source of practical information about the diet.
  3. psawyer
    So good to hear this, Neroli.
  4. psawyer
    For those of us in Canada: Food and Drug Regulation B.24.018 No person shall label, package, sell or advertise a food in a manner likely to create an impression that it is gluten-free unless the food does not contain wheat, including spelt and kamut, or oats, barley, rye or triticale or any part thereof. Under this rule, gluten-free means gluten...
  5. psawyer
    I have eaten the grits at Cracker Barrel without a problem a few times, but not in several years.
  6. psawyer
    No, it does not. The modification there is not genetic at all. In modifed food starch, the modification is the partial breakdown of the molecular structure. Nothing genetic is is added.
  7. psawyer
    On this board, locking a topic is very rarely done. Only when the topic is completely out of control (by becoming a flame war or deviating repeatedly from the subject) is it considered. Age alone would never cause us to lock a topic.
  8. psawyer
    1. Your status is something you set in your profile. It is just a comment, and had no effect on your participation. 2. I don't know what PIP means. Where did you see this term? 3. You need to enable cookies in order to be able to log in. As far as I am aware, this board does not use Java scripts (I do have them enabled for other reasons). 4. Hmmmm...
  9. psawyer
    She does not, and is most welcome to stay.
  10. psawyer
    Posts by new members are subject to approval by a moderator. This is temporary, and is removed after some number of posts have been approved. I have approved a reply by you--there may be others I haven't yet come across.
  11. psawyer
    Oh, and I am definitely feeling old. We have had many employees who are young enough that we could be their parents, and customers sometimes ask, "Is that your daughter?" But this time around it is a larger difference. With forty years between us, I am old enough to be her grandfather.
  12. psawyer
    I'm not going anywhere near that last post. We did the second interviews yesterday taking Karen's hub's input to heart. We looked for which of the two would fit better in terms of personality, and agreed on one of them. Today, we made an offer and it was accepted. She starts tomorrow.
  13. psawyer
    MFS is a caution flag, but it rarely turns out to actually be gluten. If it is from wheat (or soy), that fact must be clearly stated in the US by federal law since 2006. It is usually corn or tapioca. In theory, it could be rye or barley, but I have never seen a case where it was.
  14. psawyer
    We put a sprinkling of grated Parmesan on top as the last thing.
  15. psawyer
    Welcome to our community. For me, it depends on the type of products, but as a rule I am not overly concerned about shared facilities or equipment. Many of us live in households where not every family member eats gluten-free. As long as there is gluten in the house, you have a "shared facility." Most of us wash dishes in a communal dishwasher, and use...
  16. psawyer
    Good idea. Sometimes we aren't as sharp as we could be.
  17. psawyer
    A pizza with the three above-mentioned toppings, as well as pepperoni and bacon, is baking as I type this.
  18. psawyer
    Substitute a different word for fouled. F***ed won't post here, but you're a big girl--I think you can figure it out.
  19. psawyer
    Tis an acronym taken from US military slang, dating back at least to WWII. The US Army, while building the Alaska Highway through Yukon named a small lake along the route "Snafu Lake." A related term gave rise to "Tarfu Lake." The other related term did not stick to any geographic feature that I am aware of. Here are the G-rated versions of the meanings...
  20. psawyer
    Quick pop-in. We live in interesting times. Personnel issues at the store are keeping us both challenged. We are losing one for sure--she is going to university out of town in less than a week. Another, who has just come back from family-related leave, needs to cut back on her availability as school demands increase. We are hiring, and have more applications...
  21. psawyer
    Please note that the early posts in this topic are from 2005, and may contain information that is no longer current.
  22. psawyer
    That book was published in 2002, prior to the enactment of the Food Allergy Labelling and Consumer Protection Act (FALCPA). Prior to FALCPA taking effect on January 1, 2006, wheat could hide in many things, including "vegetable protein." That is not true today. Wheat (and soy) must be clearly and explicitly disclosed.
  23. psawyer
    I don't know where you looked, but when I followed the Canadian link in the earlier post, the list I saw included three condensed soups: Chicken with Rice; Chicken with White and Wild Rice; and Tomato with Basil and Oregano. It also had five Chunky soups. Open Original Shared Link
  24. psawyer
    If wheat was present it would, by federal law, have to be explicitly stated (just like soy). The contains statement lists only soy, so there is no wheat in the product. Not all soy sauce has wheat.
  25. psawyer
    MSG is not a red flag with respect to gluten, period. MSG is gluten-free.
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