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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
    I have had it done twice; no worries. I was sedated and have no memory of the actual procedure and there were no aftereffects other than wooziness from the sedative for a few hours.
  2. psawyer
    If it is made from a gluten grain, it will be labeled as such. It is rarely derived from wheat, and in that case it must be labeled either as "wheat maltodextrin" or "maltodextrin (wheat)." If you see the single word "maltodextrin" it is not a source of gluten.
  3. psawyer
    McCormick will clearly disclose by name any gluten grain present. If you don't see any of the words "wheat," "rye," "barley," or "oats" then none of them are present in the product.
  4. psawyer
    Here in Canada, where we both are, "gluten-free" is rigorously defined: 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....
  5. psawyer
    Will somebody pass the Tostitos? I'm getting hungry reading this. I'm not a fan of gluten-free lists, because things change and the list is out of date five minutes after it is created. If there is nothing questionable in the ingredient list, then who cares about a list. I know I don't. Let's not make a big deal about nothing.
  6. psawyer
    The new version packages have the words "Gluten-Free" in big letters on the front. If you don't see that, then you have the older version. I understand both are on store shelves.
  7. psawyer
    I have had the procedure twice, and it really is not a big deal. I think you are more likely to be killed in a car accident on your way to the hospital. Or jaywalking anywhere in The Loop. You will be fine, Anne.
  8. psawyer
    Here is a link to a discussion about celiac and military service. It is old, but is probably still relevant.
  9. psawyer
    Same here.
  10. psawyer
    Here is a link to Wikipedia regarding modified starch. Modified starch is very common. HTH
  11. psawyer
    Modified starch is starch that has been partially broken down. Unless it is from a gluten grain, which tapioca is not, it is suitable for a gluten-free diet.
  12. psawyer
    Lipitor is gluten-free as of when I last checked. If it weren't, I think I would have noticed--I have been taking it daily for about three years.
  13. psawyer
    Fiddle-Faddle, you state that, in the US, gluten-free means less than 200 ppm. My question was about the basis of that statement. As far as I know, the FDA has yet to establish a regulation about the designation "gluten-free," so how are we to know that the limit is 200 ppm. Maybe there is no established limit yet (my understanding). It could end up at...
  14. psawyer
    Can you provide your source for this, please. Although directed by law to develop a definition for "gluten-free" the last I knew the FDA had not yet done so, so "gluten-free" meant whatever the company using the term wanted it to mean. Various levels have been talked about. A limit level will be necessary, because to enforce a rule there must be a way...
  15. psawyer
    Sbj is correct. There is no regulatory definition by the FDA of "gluten-free." Canada has strict rules about the ingredients in "gluten-free" products, but even those apply only to ingredients intentionally in the product. In both Canada and the US, labels regarding shared equipment, or shared facilities, are completely voluntary. So, just because you...
  16. psawyer
    That is one way. It is, however, not the ONLY way. In the US, as has been previously noted, if any grain product is present in any meat, it MUST be declared on the label. Gluten comes from certain grains, and therefore there is no way it can be hidden in another ingredient in a meat product in the US. Period.
  17. psawyer
    I would be MUCH more concerned about the oat flour than the flavoring. Even if you tolerate pure oats, the oat flour is almost certain to be contaminated with wheat. So, my vote is that it is NOT gluten-free.
  18. psawyer
    Under the US law effective January 1, 2006, wheat must be disclosed by the word "wheat." No other words are acceptable under the law. Even ordinary flour must be labeled as "wheat flour," "flour (wheat)" or a statement under the ingredients in the same size type stating "Contains: Wheat." There is no minimum which can be overlooked. Rye, barley and oats...
  19. psawyer
    VH is owned by ConAgra, and they have ConAgra's policy that any gluten will be clearly listed in the ingredients. The majority of VH sauces are gluten-free, including their regular and reduced-sodium soy sauces. VH products are, to the best of my knowledge, only sold in Canada.
  20. psawyer
    Knorr will clearly disclose gluten. If you don't see it listed by the name of the grain, it isn't there. Caramel color is not a concern.
  21. psawyer
    It could be something other than gluten. Kraft Zesty Italian is gluten-free, but I get a nasty reaction to it. I use Kraft Golden Italian frequently without issues, but have burning and heartburn if I touch the zesty stuff. I guess that for me is is just too zesty.
  22. psawyer
    As Janet said, it is a Nestle product. Read the label, looking for any gluten grains. If they are not listed, they are not there.
  23. psawyer
    The ones I know about are made from corn. Old El Paso is a General mills brand and will clearly disclose gluten in the ingredients list. If you don`t see wheat, barley, rye or oats listed in the ingredients, then they are not there. They will not be hidden in other ingredients.
  24. psawyer
    Old El Paso is a company that adheres to a strict gluten disclosure policy. If any of the gluten grains are present in the product they will be named in the ingredient list. If didn't see wheat, rye, barley or oats named, then they are not there.
  25. psawyer
    It is generally accepted that distilled alcohol (and vinegar) does not contain gluten, regardless of the original souce. The distillation process removes any gluten because the large gluten molecule is too big to pass into the distillate. In the US, "vinegar" when described by that single word, is both distilled and derived from a non-gluten source, so...
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