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psawyer

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Latest Celiac Disease News & Research:

Everything posted by psawyer

  1. psawyer
    Mercury accumulates in creatures at the top of the food chain, as they acquire it from the things that comprise their diet. Mercury is an element, and can not be broken down. Some large atoms can be split (nuclear fission), and some very small atoms can be combined (nuclear fusion), but mercury is mercury forever.
  2. psawyer
    The regular VH Soy Sauce is gluten-free. Most VH sauces are gluten-free, and any gluten will be clearly labeled as per ConAgra's labeling policy.
  3. psawyer
    If it is sold in the United States the label and content must conform to US regulations.
  4. psawyer
    It is not a concern: USA Code of Federal Regulations Sec. 184.1444 Maltodextrin CAS Reg. No. 9050-36-6. It is a nonsweet nutritive saccharide polymer that consists of D- glucose units linked primarily by [alpha]-1-4 bonds and has a dextrose equivalent (DE) of less than 20. It is prepared as a white powder or concentrated solution by partial hydrolysis...
  5. psawyer
    I think that this belongs in the pre-diagnosis forum, so I am moving it there. Your symptoms are consistent with celiac disease, but could also have other causes. Since testing is not an option, I would suggest that you try the gluten-free diet and see what happens. If your health improves on the diet, you don't need a doctor with an official diagnosis...
  6. psawyer
    Hello everybody. Not much to say, but I am here.
  7. psawyer
    Good morning from Toronto! 'Tis cold and windy, and yesterday's melted snow is today's ice.
  8. psawyer
    Celiac disease is an autoimmune condition triggered by gluten. It takes very little to start the immune response, and once started, it will last three to six weeks, although noticeable symptoms may disappear sooner. Other intolerances, and non-celiac gluten intolerance, do not have as prolonged a reaction and people with them may be able to handle occasional...
  9. psawyer
    Jimmie, I am not a "lady" as you put it, but am a man who has been gluten-free for over nine years now. I had severe symptoms for five years, preceded by now-recognizable ones going back at least another thirty. I am fifty-five. My wife endured the stress of my sickness, and that included mood swings and irritability. She saw the improvement when I...
  10. psawyer
    Happy Birthday!
  11. psawyer
    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]
  12. psawyer
    Well, the Monday morning expected snow did not happen, but it looks like we are going to get dumped on overnight, with about three inches expected to be on the ground in time for the morning drive. Rachelle, that sucks about Maddie.
  13. psawyer
    I see nothing in that ingredient list that would cause me to worry. Shelley Case, RD, in her book Gluten-Free Diet: A Comprehensive Resource Guide says,
  14. psawyer
    The parts-per-million debate has been around this board for as long as I have. There is no answer as to how many ppm are safe. If you consume one gram of something that is 60 ppm gluten, you are getting the same amount of gluten as you would if you ate six grams of something that is 10 ppm gluten. That being said, most people here consider anything with...
  15. psawyer
    Power came back in the middle of the night. My balls are still frozen. The expected snow has not yet arrived, and traffic was light coming to the store this morning.
  16. psawyer
    Peter is more in the dark than usual. Power went out on us a few minutes ago. My notebook is running on battery power, and the modem and router are running on battery backup too. Jacquie is calling the power company to report the problem. The forecast for tomorrow morning's commute is snow. This will be the first fall of the season, and even though we...
  17. psawyer
    Well, after she got them all heated up they needed to cool off, so now they are in the freezer. Next mission, starting soon: Pete's a gonna make pizza.
  18. psawyer
    Well, dusting and vacuuming are done. My balls are in the oven. Life's good. Open Original Shared Link
  19. psawyer
    My wife went to the US to visit a friend a few months ago and brought back a supply of Corn Chex and Rice Chex, which we have been eating about once a week. We don't eat a lot of cereal, and for the last few months Chex has been the only one we are eating.
  20. psawyer
    That Novartis holds a patent in the US on something that is currently not approved in the US is not unusual. The process or product may be legal in other jusisdictions. Or not. But, should it become legal at some time in the future, Novartis' intellectual property will be protected. Without the patent...
  21. psawyer
    Martini - good. Strangers - not so good. Fiddler on the Roof - awesome - waiting for Jess to stumble in, singing. Tradition! I'm here trying to contribute: Your move, psillies.
  22. psawyer
    We use PAM Original frequently, and have never had a problem.
  23. psawyer
    So, recent events were talked about on the local radio morning show. The had a spoof of "Rudolph the Red-Nosed Reindeer" called "Tiger the Red-Faced Golfer." Funny as heck. Open Original Shared Link
  24. psawyer
    They don't believe that there is any gluten in the product. But, you are right, they do not certify that it is gluten-free. Even if a product is labeled as "Gluten-Free" that does not mean dedicated equipment, nor does it imply testing or certification. In both the USA and Canada, "Gluten-Free" refers only to intentionally added ingredients, and says nothing...
  25. psawyer
    I looked again, and while there are many items that contain gluten, none of them would be on the grill. The buns, of course, are made with wheat flour, but they are not placed on the grill. The other items with wheat are deep fried in the back in fryers which are separate from those at the front that process the french fries and hash browns. Make your...
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