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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
    The recipe was posted in another thread a while back.
  2. psawyer
    Gaacck. I don't know what it is about pineapple, but I just can't get into it. It is more than just sweet--it is cloying. For the life of me I cannot fathom why otherwise intelligent people would put pineapple on a pizza, along with ham, and actually eat the thing. Give me bacon, mushrooms, green olives and green peppers. I'll take some gluten...
  3. psawyer
    Em, I hear you. My parents are both 84, and the decline is noticeable, more so in my mother. Jacquie is also dealing with aging parents. Her mother has Alzheimer's Disease and can not be left alone anymore. It is hard watching those you love become less and less capable. I heard something once which may be a fit in Sillyville for this: {{{HUGS}...
  4. psawyer
    We did too, accompanied by the famous meatballs!
  5. psawyer
    We use brown rice spaghetti (Glutino) with good results. As noted, use plenty of water. I add about a tsp of canola oil to the water prior to boiling--this helps avoid sticking. Stir well, as this also helps keep the pieces apart.
  6. psawyer
    If you are in the early stages of recovery from celiac disease, you may still experience reactions to "safe" foods. It takes time for damage to the intestines to heal--one week is not enough--and while you are healing the effects of malabsorption will continue. Undigested food passing into the colon will lead to gas. The carbs did not get absorbed, so they...
  7. psawyer
    Well, this is a new one on me, for sure. I have only ever heard the opposite; that black pepper actually improves digestion. Where did you get this idea from? If you are in the early recovery stages of celiac disease, it is common to react to just about anything while the system heals.
  8. psawyer
    Plain meat is usually just that. But processed meats, such as sausages or luncheon meats, may use a binder, which can be from grain sources. Sausages also have a casing, which can contain grain-sourced materials. Marinades can also be a possible gluten source. I must emphasize that gluten in meat products is rare, and in the US will *ALWAYS* be declared...
  9. psawyer
    To reply directly to a specific, single post, click on the " Reply button in the bottom right corner of the post in question. It will launch the reply window, with the selected post quoted. That is how I made this reply.
  10. psawyer
    Even if you buy into the sprouted theory (I don't), the spelt isn't listed as anything other than just organic spelt. Spelt has more gluten than wheat does, gram for gram.
  11. psawyer
    I would not touch it, personally.
  12. psawyer
    What exactly did it say on the bag? There is a difference between wheat as an intentional ingredient, and a disclaimer about shared facilities. Frito makes most of their products in facilities that make multiple products. A message that a product "may contain traces of wheat" is a shared facility disclosure statement.
  13. psawyer
    The amount of gluten in one sip of a mixed beverage containing beer would be quite small. I wouldn't panic; you will probably be fine.
  14. psawyer
    I've heard a smaller quantity than four slices, but I don't know if half a slice is enough. Mind you, total body weight may be a factor. A child of 18 months would likely need less in absolute terms to trigger the same magnitude of immune reaction. Three or more months would still be the duration, I would think.
  15. psawyer
    I do not discount the risk of CC. What I did say was that the risk of CC is a much larger concern to me than the wheat-in-the-flavor-in-the-oil controversy. My view, FWIW, is that if you are concerned about the level of gluten from the wheat derived ingredient in the flavor in the oil, then you probably should not even consider eating in any fast food establishment...
  16. psawyer
    I don't think there is a single subject that has generated more discussion here than the McDonalds fries question. As Amy says, search this forum for lots and lots of posts since the question first came up in February of 2006. Then make your own personal decision about whether to eat them. For me, the possible undetectable amount of gluten from the flavor...
  17. psawyer
    Thanks, Tiffany, for clarifying that. We have discussed this at great length here. I should have expanded for the benefit of a relative newcomer. And, given the hypothetical choice I cited, I would probably choose the one tested for 5 ppm. As Tiffany noted, 5 ppm is a very low test threshold for a commercially available food item. Nicole, I would...
  18. psawyer
    Let's consider two situations. Company A labels their product as gluten-free, but do not do any testing to verify that cross-contamination has not taken place. Company B tests, but of course no test can check for zero. Practical testing at reasonable cost will detect 5 ppm of gluten. They test, and say so on their label. Which product is safer?
  19. psawyer
    I can't offer direct help, but there are some members here who are vegans with celiac disease. I'm sure you'll get some help from them.
  20. psawyer
    I can't speak to the specific brand, but it sounds to me like it is probably safe. Spices are almost always gluten-free. Do not confuse spices with seasoning, which can be almost anything. No spice that I know of is a source of gluten, and if anything is added to the spices then it would have to be labeled as "seasoning" instead of "spices." Products...
  21. psawyer
    Jeremiah was a bull frog Was a good friend of mine I never understood a single word he said But I helped him a-drink his wine And he always had some mighty fine wine Open Original Shared Link... Perhaps before your time, Emily, but not mine.
  22. psawyer
    The pholks at the booze mart are still working at their jobs. Their strike deadline in June 24. They aren't CUPE, but rather OPSEU (who represent most provincial employees). But CUPE are rattling their swords in the City of Toronto, where they are threatening to walk out. That could cause a big stink, because the garbage collectors are included. I live...
  23. psawyer
    A quick drive-by to let you all know I have not dropped of the face of the earth. We are going through some challenging times in the business. Staff issues are adding to the difficult economy. An industrial engineer was sent to Hell by accident and after a short stay decided to make a few improvements. He began by installing central air and pretty soon...
  24. psawyer
    I don't believe that one day would have any material effect. But keep in mind that testing in young children is known for not being very accurate.
  25. psawyer
    I'm not sure why Glutamic Acid is mentioned--it is not a source of gluten.
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