Jump to content

psawyer

Moderators
 View Profile  See their activity

  • Posts

    5,737

  • Joined

  • Last visited

  • Days Won

    55

 Content Type 

Profiles

Forums

Events

Blogs

Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by psawyer

  1. psawyer
    In Internet Exploder, you can click "View" and then "Refresh" in the pull-down menu. In FireFox, click "View" and then "Reload" (or Ctrl-R).
  2. psawyer
    A horse walks into a bar. The bartender asks, 'Why the long face?"
  3. psawyer

    ARCHIVED Reputation

    psawyer replied to bbuster's topic in Board/Forum Technical Help

    It is of dubious value, but I'll try to explain. At the bottom right of each post, just above the MultiQuote button, are two round buttons and a square with a number in it. Members can click on the circles. The green one with "+" is positive feedback about the post; the red on with "-" is negative feedback. The number of times these buttons have been...
  4. psawyer
    ConAgra's policy is to clearly disclose gluten. If information from the manufacturer and information from a third party differ, I know that I would absolutely take the manufacturer's version. FWIW, I can't see the claimed milk allergen, and that one absolutely must be disclosed under federal law. I think that Hannaford's is just wrong.
  5. psawyer
    It has been posted here that a sustained temperature of 650F for 30 minutes will break down the proteins. I have also seen 600F posted as sufficient. These are beyond the temperatures possible in a normal oven, although the self-clean cycle does do it. It is the 30-minute part that causes me some concern. I preheat my gas grill before cooking, with...
  6. psawyer
    You may be able to improve your load times by going to your settings and specifying a lower per-page count of topics and posts. The board default is 25 topics per page and 15 posts per page. Setting smaller numbers will break long lists up into smaller chunks, which will load faster and use less memory to display. The downside is that to read the whole thing...
  7. psawyer
    Believe what you want, but that article is equivocal on the safety of barley malt for celiacs. His suspicion isn't enought for me, personally.
  8. psawyer
    If this is so, then the gluten-free status has changed. Barley is kosher, but not gluten-free.
  9. psawyer
    We have three cats at home, and use World's Best Cat Litter Multicat. It is made from corn, clumps very well, and does not track as much as clumping clay. The odor control is pretty good. I know a fair bit about cat litter (my business is pet food and supplies), and nothing is completely track-free.
  10. psawyer
    Have you tried the Tinkyada brown rice pasta? We like it, and the only ingredients are brown rice, rice bran and water.
  11. psawyer
    The lab work would not be affected by diabetes. There is a correlation between type 1 diabetes and celiac disease. Persons with one are more likely to have the other than the general population is. It has been suggested that all type 1 diabetics be screened for celiac disease. That IgA is a very strong positive. Some doctors might make a diagnosis on that...
  12. psawyer
    Sadly, Elizabeth Hasselbeck's book, "The G-Free Diet," contains a lot of misinformation. This is just one example.
  13. psawyer
    As I said, you will get some gluten in your life. The key is to keep the amount under control as much as possible. I will repeat Tiffany's argument in other words: Your body reacts to gluten, producing antibodies that cause damage. Your body continuously heals itself, despite the damage. As long as your body can heal at a greater rate than the antibodies...
  14. psawyer
    Despite your best efforts, you will get some gluten It may come as environmental contamination (you press a button on the elevator which was pressed by someone eating a donut); there may be some in your gluten-free food (the worker at the bakery had a burger for lunch and there were crumbs on his shirt); there may be cross contact in a restaurant or deli...
  15. psawyer
    As Richard said, this is a standard CYA disclaimer. What they are saying is that there is no gluten intentionally included in the product, and they follow Good Manufacturing Processes. However, they do not test for gluten contamination in the ingredients they buy, so they cannot make a guarantee--that would expose them to legal liability (a suit) as a result...
  16. psawyer
    The Canadian Celiac Association lists tocopherol as a safe ingredient in foods. I don't know why a non-food product would be any different.
  17. psawyer
    Xanthan gum is defintely not a source of gluten.
  18. psawyer
    I don't want to hijack the topic, but caramel color is not a concern in North America (if it even is anywhere).
  19. psawyer
    I have had the procedure twice, each time in conjunction with a colonoscopy. At my age, being over fifty, routine colonoscopy screening for colon cancer is recommended. The endoscopy itself is not traumatic. You don't have to do the bowel purge associated with colonoscopy (and abdominal surgery). You are typically given a strong sedative (but short of...
  20. psawyer
    I am in Canada, and was diagnosed ten years ago. At that time, the blood screening now considered common was just out in the US, and was not available in Canada. Acceptance of the blood testing varies by province, as I understand it. Here in Ontario, I hear that OHIP will now pay for some blood tests, but I don't know which ones. For the full panel, I...
  21. psawyer
    Gluten Free Meatballs The main recipe for meatballs calls for bread crumbs. We make these from Glutino Fiber Bread, but other gluten-free breads should work equally well. It is best for this purpose when it has been defrosted for at least a day, or that fresh bread is at least a day old. Tear it into pieces and then use the pulse setting on a blender...
  22. psawyer
    And this should serve as a reminder that, in the United States, there is STILL no regulated definition of what "gluten-free" means. It means what the company wants it to mean. Under FALCPA, there was supposed to be a definition in place by 2008. It is stalled, and it doesn't look like it will be in the regulations any time soon.
  23. psawyer
    No, I don't believe that there are any that are "positively, 100%" gluten-free, because I don't know of any manufacturer in Canada that actually tests ingredients or the finished product for gluten content. I haven't bought hot dogs in quite a while, but IIRC, Maple Leaf had some that were free of gluten ingredients and made on dedicated lines.
  24. psawyer
    Where have all the psillies gone? The weather here has eased today. Humidity and temperature are both down, and it is pleasant out here on the deck.
  25. psawyer
    The word "gluten" is used in two different senses, and that can cause confusion. To an organic chemist, "gluten" is the protein in a grain--any grain. In that sense it includes the protein in corn (maize) and rice. "Corn gluten" is the protein in corn, in this usage. To a dietitian, a celiac, or anybody else with an intolerance, "gluten" is the protein...
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.