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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
    You need to load them into a site to which you can link, such as flickr or photobucket. Then post the link using the IMG tag: The above image is created by posting: [img=http://i42.photobucket.com/albums/e339/tortoiseshell2002/Psillies/Martini3.webp] If you don't want to code the tags yourself, in the rich editor there is a button on the second row...
  2. psawyer
    Many people have the genes, but never develop celiac disease. Something has to trigger the immune system response. There are numerous cases of identical twins (identical genes) where one has celiac disease and the other does not. Commonly reported triggers are an infectious disease (especially mononucleosis), childbirth, marriage breakdown, job loss. Anything...
  3. psawyer
    Welcome. Wine and cider are gluten-free. Distilled spirits are gluten-free. Many mixers, such as cola, soda, ginger ale, and plain juices are gluten-free. Regular beer contains malted barley and is NOT gluten-free. Coolers often contain barley malt, but this varies (usually as a result of differences and state liquor laws). Likewise, "hard lemonade" is...
  4. psawyer
    For those who are in Canada, Benefibre (note the slightly different in spelling) is inulin (chicory root) and is completely gluten-free.
  5. psawyer
    Make your own decision, but I would not consume it.
  6. psawyer
    Open Original Shared Link
  7. psawyer

    ARCHIVED Newbie Intro

    psawyer replied to tryme's topic in Coping with Celiac Disease

    Hi, and welcome aboard. I was diagnosed in 2000 with extensive damage to my villi. I had just turned 46 at the time, and was very ill. Thirteen years later, I have healed. There are some things that can't be undone, such as poor tooth enamel, but like most of us, a near complete recovery is possible by strictly following the diet. Fertility problems in...
  8. psawyer
    It has been a while indeed. Wecome back!
  9. psawyer
    The Canadian Celiac Association lists tocopherols as a safe ingredient in food, without concern as to the source. They are highly refined and contain no gluten.
  10. psawyer
    That works out to about 90 parts per billion--about one half of one percent of the level considered acceptable. I have used the product in the past and will continue to do so.
  11. psawyer
    Curlyfries is back! Yay. Good to see you here again, Lisa.
  12. psawyer
    I have allergies as well as celiac disease, and develop hives as a result. Those do not look like hives to me.
  13. psawyer
    It always has. It is something that has had me searching for a gluten-free alternative since I first went gluten-free over 13 years ago. Still looking.
  14. psawyer
    No pictures this time out. We are not seeing peak colours quite yet. Another expedition to the NW rather than NE may be indicated.
  15. psawyer
    We went for a fall colour scenic drive today. It was a large counter-clockwise loop through southern and central Ontario, into the Kawartha Lakes, Haliburton Highlands, almost to Algonquin Park, and then back home through the southern part of Muskoka. Six+ hours and over 400 kilometers, most of it with beautiful, vivid views. Traffic coming back south was...
  16. psawyer
    I eat gluten-free Rice Krispies as part of my breakfast food rotation, and have never had a problem. There were so many years that I did not eat Rice Krispies due to the barley, that I honestly don't remember the original ones well enough to make a comparison. But I like the gluten-free ones. I also eat Rice Chex and Corn Chex (for the latter, I stock up...
  17. psawyer
    Irish is not making that up. And we have seen it multiple times from different members. I try to be a voice of reason here, with facts and evidence, but reason will lose to emotion more often than not. A zealot will not listen, no matter what you say.
  18. psawyer
    Shadow, could high elevation be a factor for you? IIRC, you are about a mile high in Colorado.
  19. psawyer
    Open Original Shared Link If you don't see "wheat, rye, barley, barley malt, oats" on the labels, its not there, or hidden in "flavors, starches, etc." Open Original Shared Link Not mentioned in either one is Campbell's, but I trust them as well. Beware, though, Campbell's products differ in formulas between Canada and the US.
  20. psawyer
    I wasn't going to say anything, but as this is still going... I take my celiac disease seriously, but I do not become obsessed by it. I read ingredients carefully. I would never knowingly eat anything that contains gluten. I do trust reputable sources such as the Canadian Celiac Association (as just one example) when they say that an ingredient is safe...
  21. psawyer
    Yes, mustard flour is gluten-free. It is pure ground mustard seed.
  22. psawyer
    Modified Food Starch was a possible concern long ago. Today it is not. It was almost never wheat to begin with, but since 2006, wheat must be clearly labeled on any food sold in the US. In Canada, this is no longer permitted in an ingredient list--the source must be explicitly declared, e.g. "Modified Tapioca Starch." Karen posted while I was composing...
  23. psawyer
    To quote Shelley again, "European companies use glucose derived from wheat starch, however caramel color is highly processed and contains no gluten." Even if it is made from wheat-derived glucose (which is itself gluten-free), caramel color is gluten-free. In the US, disclosure of barley is not required. My advice on that is if in doubt, don't.
  24. psawyer
    But they won't learn anything about celiac disease by examining your colon. The damage caused by celiac disease is in the small intestine, not the colon.
  25. psawyer
    Tomato paste is gluten-free. Tomato sauce may or may not contain gluten. Read the ingredients to see.
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