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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
  2. psawyer
    Maybe. It depends on a lot of imprecise things. Rye whiskey is made from a mash that is at least 51 percent rye. Rye is a grain that contains gluten. Whiskey is distilled from the fermented mash. Does distillation remove the gluten? Depends on who you ask. Most experts agree that the gluten molecule is too large to evaporate, and thus can not possibly...
  3. psawyer
    If I were you, I would soldier on for another few days and then cut out the gluten. You are so close. In my own case, I suspected celiac, and had explicitly asked to be tested. The wait for the endoscopy was months, and I kept eating as I had been (and suffering). Of course, I did not have the insight that I do now. But for a week and a half, I would...
  4. psawyer
    It could well be an intolerance. For the endoscopy to show damage, you have to be eating gluten on a regular basis for a while. The most common assertion seems to be at least the equivalent of two slices of bread daily for three months. It takes time to do enough damage for the biopsy to detect it. Even then, damage may be spotty and if only undamaged...
  5. psawyer
    Pasteurization would have no effect on gluten. I can not explain the reason, but the milk comes out of the cow gluten-free.
  6. psawyer
    You can always come here for our support. That's what we are about here.
  7. psawyer
    I'm hiding in plain sight.
  8. psawyer
    And in Canada, too. The Canadian Celiac Association considers caramel color to be safe regardless of the source to the starch from which it was made.
  9. psawyer
    While "natural flavors" can contain gluten, they very rarely actually do. The most likely source would be barley malt, and that is a relatively expensive ingredient, so it is usually explicitly declared as "malt flavor." If there were wheat in it, in the US it would be required by law to be disclosed as just that, "wheat." Open Original Shared Link...
  10. psawyer
    No, maltodextrin is not a source of gluten. Note: FDA also permits the use of other starches including wheat, but they must be labeled. For example, if wheat is used it must be labeled "wheat maltodextrin".
  11. psawyer
    This is the second coming of Sam. The first time around, somebody asked the same question. A short version of the story can be found here.
  12. psawyer
    If the company is on that list, then, yes, "natural flavors" are gluten-free. Those companies will *always* clearly disclose *any* source of gluten in the product. :)
  13. psawyer
    If the source is stated, then the ingredient must be entirely from that source. So the two examples you cited are gluten-free ingredients. In the US, if the source is wheat it must be disclosed. When no source is given it is usually corn. There are a number of manufacturers that will always clearly disclose any gluten source on the label. Open Original...
  14. psawyer
    The grass is lower in gluten than the usual milled seeds, but it is not gluten-free. You will also sometimes encounter "sprouted" grains. Again, there may be a lower gluten content, but they are not safe.
  15. psawyer
    I looked up your other post, and see you are in Canada. The rules are different here, and they are generally at least as good as those in the US, but I am not sure about this specific case. Compound ingredients are supposed to be broken down in parentheses after the item, such as "Parmesan Cheese (milk, bacterial culture, salt, microbial enzymes, calcium...
  16. psawyer
    I don't know where you are, but I will assume you are in the United States. The only gluten source likely to appear in processed meat is wheat, and in the US, under FALCPA, the word "wheat" must appear either in the ingredients lists or in a "contains" statement. If the meat is an ingredient in, say, a soup, then FALCPA definitely applies (only wheat...
  17. psawyer
    Um, er, well, I think I resemble that remark.
  18. psawyer
    Welcome back, Tracy. This is your first post under this identity. So we can find your earlier posts, please tell us what your screen name was then.
  19. psawyer
    "X is no longer labeled 'gluten-free.'" "X is no longer gluten-free." These two statements are not equivalent, and the second does not necessarily follow from the first. Due to liability issues and potential lawsuits, more and more manufacturers are refusing to put a "gluten-free" label on gluten-free foods, and their customer service centers will...
  20. 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....
  21. psawyer
    The A1c test measures your average blood glucose level over the past three months. It does not matter when the blood for it is drawn. You don't need to fast.
  22. psawyer
    There are some very old topics about them. We don't usually but this sort of food. There is an M&M about 2km from where I live, but I have never been there. I will go in the next couple of days and see what I can find out.
  23. psawyer
    Those are foods that commonly contain gluten, but unless you have checked the ingredient list you can not be absolutely sure. Have you? Lasagna can be made using rice noodles--my wife and I do that all the time. Breading can be gluten-free. Just by looking at the type of product you do not know its gluten-free status for a fact. I agree that such foods...
  24. psawyer
    Okay I'll take the bait. Please provide your proof of how fiber does damage, and while you are at it, I'd be interested in your evidence that a colonoscopy is harmful (not just unpleasant--harmful).
  25. psawyer
    Her Majesty Queen Julie, aka JNBunnie1.
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