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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
    Kraft will not hide gluten. If you don't see it clearly disclosed in the ingredient list, it is not there,
  2. psawyer
    I agree with Karen and Irish. Not worth worrying about.
  3. psawyer
    This is an old topic. I don't know why Lisa thought that hydrolyzing protein would render it safe. When this topic was started, there was no rule regulating "gluten-free" claims in the US. There is one in process for food, but shampoo is not food. The Canadian Celiac Associations lists hydrolyzed wheat protein as an UNSAFE food ingredient. Open Original...
  4. psawyer
    Welcome. In Canada and In the USA, wheat is an allergen that must be clearly disclosed on the label. The exact wording you posted, though, is not consistent with the rules. Wheat may be listed (using that exact word) in the ingredients list, or may be disclosed in a "contains" statement. (either one is enough to satisfy the legal requirement). In...
  5. psawyer
    Read ingredients carefully. Commas separate the ingredients. “Pre gelatinized starch” is not the same thing as “starch” – each and every word in the phrases delimited by the commas must be considered as part of the ingredient name. The entire name must be considered when matching to other lists. BTW, it is still corn starch, although pre-gelatanized, based on...
  6. psawyer
    Of course they won't. That would create a legal liability (guarantee). Since they don't test their ingredients, they won't take legal responsibility for a possible error by one of their suppliers. That is a standard CYA disclaimer that you will see with almost every mainstream product, whether food or medication.
  7. psawyer
    I use Tylenol from time to time with no problem. The last I knew, the starch was cornstarch (as it almost invariably is in North America). An aside: if you have already gone gluten-free, then a scope is probably pointless as it will likely be negative even if you do have celiac disease. That said, at 12 days gluten-free, you may still be healing and could...
  8. psawyer
    Some things, yes, but not everything. The driving question is whether the thing can be thoroughly cleaned to the point that you can trust it. Toasters can not, but you can buy one for about ten dollars. Porous items like pizza stones, cast iron, wooden spoons and cutting blocks, and things that are scratched can retain and share gluten. Some things are reclaimable...
  9. psawyer
    Calling people liars is a violation of our board rules, unless you can provide a credible, scientifically verified source to back up your allegation. Provide one, or retract your statement.
  10. psawyer
    Mannitol, a sugar alcohol, is gluten-free regardless of the source. It does have a laxative effect, especially in large amounts.
  11. psawyer
    Ashcat, I would consider that safe. Period.
  12. psawyer
    I know of no reason why gluten would be added to plaster of Paris, which is normally pure gypsum.
  13. psawyer
    And be sure to eat at least one while everybody is watching. Loving it.
  14. psawyer
    I trust McCormick.
  15. psawyer
    Australian Shiraz being sipped as I type.
  16. psawyer
    They are similar to knives. Like any metal utensil, clean them judiciously and then continue to use them. Do not worry if there is a rolled edge--that part will never come in contact with the dough.
  17. psawyer
    No. The ruling only covers products labeled as "Gluten Free." It defines what those words mean. If the label does not say "Gluten Free," then there is no change to the rules. Under FALCPA, wheat must be clearly disclosed, but other gluten sources need not be. In practice, rye and oats just don't hide. Barley can be listed as malt, or hidden in flavors,...
  18. psawyer
    This topic is more than seven years old. Information may be out of date. Open Original Shared Link
  19. psawyer
    To the OP, I must respectfully suggest that you are mistaken--mistaken if you think this person is a friend. A real friend would not belittle your health issues.
  20. psawyer
    That site wants to sell you the owner's book, which has the magical answer you need. Right.
  21. psawyer
    Low levels of B12 and D are common with celiac disease. Thirteen years after going gluten-free, I still take supplements for those. I just had my B12 level checked, and am reducing my oral B12 1000 mcg to every other day. You should also consider calcium levels. Bone density is affected by vitamin D and calcium. Weak bones can evolve during untreated celiac...
  22. psawyer
    No, the gluten won't get burned off in the oven You don't need a dedicated oven, but if there is more than one rack, the gluten-free pizzas must be baked on the top rack in a clean pan, preferably one used only for gluten-free baking. For the record, gluten can be destroyed with heat, but the consensus is that you need to sustain at least 600 degrees...
  23. psawyer
    This topic is four years old, and information may be out of date. In both Canada and the US, wheat is an allergen whose presence must, by law, be clearly disclosed. Open Original Shared Link The updated Canadian rules require disclosure of ALL gluten sources. In the US, only wheat is required by law, but most manufacturers voluntarily disclose all gluten...
  24. psawyer
    Kraft will clearly disclose any gluten source in the ingredients list. The most recent information I have is that Velveeta is gluten-free in the US and in Canada. Read the label--any gluten grain will be mentioned by common name, i.e., wheat, rye, barley or oats.
  25. psawyer
    Welcome aboard! You don't say how he was diagnosed, but a lengthy hospital stay suggests celiac disease in an advanced stage. The damaged intestines will take time to heal on the gluten-free diet. Two weeks is not enough time to heal, although the process should be underway. Give it time. In my own case, pronounced symptoms persisted for a couple of months...
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