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psawyer

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

Everything posted by psawyer

  1. While I don't doubt that you have a reaction to the sodas, it is not because of gluten in the coloring. Caramel color is one of those celiac urban myths that just won't go away. Here is Shelley Case's take on it, from Gluten-Free Diet A Comprehensive Resource Guide: [Emphasis in original]
  2. As I understand it, no. Your children could inherit both, only one, or neither one. I believe that the probability of getting at least one is 75%, not 100%.
  3. So, if I have it right, Butt Drugs deals in more than just Preparation H. Who knew?
  4. I just spoke with her minutes ago, and she is being released this morning. I have to go do some stuphph at the store, and then will be picking her up. She should be home by noon. Thanks, everyone, for your support.
  5. It is not against the rules to name names, but Rule 1 applies. The wording in the opening post was okay because it did not identify the "arrogant cocky jerk," but to name him now would not be appropriate.
  6. I'm not a doctor, but I have read countless stories in the five years I've been on the board. I think this is accurate. Even if your symptoms seem to have completely disappeared, your body may still be healing hidden damage.
  7. Actually, in this case we have been. It has impacted my availability as a mod, so they needed to know. Here's a brief version of the story. Please do NOT make any comments about this on the book. Keep it here among the sillies. Jacquie has had discomfort for some time due to large fibroids. She had surgery to remove them, along with everything else...
  8. But, you still will not really know for sure if you bought any ingredient from somebody else, or grew it in your own yard where a person or animal may have brought something into the yard. Grow your own everything in a greenhouse with positive air pressure differential and an airlock, and maybe then you can be sure. Okay, that was a bit over-the-top, but...
  9. Recovery time varies greatly from person to person. Factors include the age of the person, the length of time from onset to diagnosis, and the degree of damage to the villi. In my own case, I noticed some improvement within a week, but symptoms continued for 3-4 months. My villi were severely damaged.
  10. You'll manage somehow, I'm sure. Me, I'm worn out from a long stressful week. I have no wodka, so will have to make do with a nightcap of Bacardi Gold on the rocks. 'Night pholks.
  11. The tTg test is good, but not perfect. It will show some response to things other than the antibodies associated with celiac disease. That is why there is a "normal" range that goes beyond zero. By itself, the low tTg does not necessarily rule out celiac disease. It is common for celiacs to have immune systems that are deficient. A total serum iGa test...
  12. Just the other day, I was wondering what ever became of you. I'm so glad to here that you are okay. Welcome back. {{HUGS}}
  13. An intolerance and an allergy are two completely different things. You can have one, or the other, or both. In your case, you are not allergic. I would probe deeper into the endoscopy results before deciding that you do not have celiac disease. Villous atrophy is usually a certain diagnosis of celiac disease.
  14. BonnieS, please read my post preceding yours. Then, if you still are unsure, please read this entire thread (all 174 posts). The fries have been independently tested and there is no detectable gluten in them. It is possible to start with wheat and end up with a gluten-free result. It is not common, but it is possible.
  15. This is very likely a misunderstanding by the person who said this. This myth has been going around for as long as I have been gluten-free, but in that time nobody has ever found actual confirmation of a product where wheat is used. Wheat is used in baking because it sticks together. It would make a poor anti-caking agent. If an anti-caking agent is used...
  16. And that is somewhat true, but quite misleading. Read on. Lisa, I hear you, my friend. This post by me in this thread about six months ago is worth re-posting, again, it seems. If you are worried about the undetectable residual gluten after all that processing, I have to ask, why on earth are you even thinking about eating...
  17. For heat to denature gluten, a temperature of at least 600 (650?) degrees must be met and sustained for at least 30 minutes. Self-cleaning ovens do this, but I'm not sure that barbecues get that hot. And, even if they did, if there is mixed use, you would have to preheat and hold for half an hour each and every time the grill was used.
  18. Breyers is indeed a Unilever brand, and they will clearly disclose ALL sources of gluten by naming the grain in the ingredients list. If it does not say "malt powder (barley)" or "barley malt powder" in the ingredients then it is not barley. Malt can also be made from rice. From the information that you provided in you post, I see no reason to doubt that...
  19. Absolutely not. Celiac disease has a genetic factor, and then requires a trigger. That trigger can occur at any point in your life. You may have very different results today than you had in the past.
  20. A quick type-by to let you know that I haven't fallen off the end of the earth (at least, not yet). Keep being psilly!
  21. Welcome to the board, Jack. I have moved this from the Restaurant section to Publications and Publicity, as it is a better fit here. I found the book online Open Original Shared Link
  22. I agree. Anger and denial are part of the grieving process, and we all go through grieving at the loss. But the gain is control of our health and it is definitely worth it.
  23. Espanol (Spanish). It is late, and I am for the arms of Morpheus. Bev, I'm thinking about you--hang in there.
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