Jump to content

psawyer

Moderators
 View Profile  See their activity

  • Posts

    5,737

  • Joined

  • Last visited

  • Days Won

    55

 Content Type 

Profiles

Forums

Events

Blogs

Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by psawyer

  1. psawyer
    Welcome to the board. I began to see some improvement within a week, but it took about thee months for symptoms to go away. Gluten is just the start of the chain. It triggers the production of antibodies. This continues for about two weeks after exposure, although levels may decline. Once the antibodies are gone, the intestines are no longer under attack...
  2. psawyer
    An interesting read, but I would argue that it is they who are misunderstanding the word. Webster: contaminate, v.t. to make impure, unclean, or corrupt by contact; to corrupt; to pollute; to sully; to tarnish; to taint. Oxford: contaminate, v.tr. make impure by contact or mixture; pollute. To me, after reviewing those, "contaminate" describes...
  3. psawyer
    Hi, everybody. Ken is currently having trouble getting on the board from where he is in India. We are working on the problem, but it may take some time. It is possible that he will not be able to access the board until he returns to the US on June 16th. We are in touch and he asked me to let people know what is up. Peter, for Ken.
  4. psawyer
    Soy refers to any product derived from the soy plant, not just whole beans. Soybeans are processed into many forms.
  5. psawyer
    This would be a good time to explain that Canada uses a different scale than the US. 5.1 mmol/l would be 92 on the US scale of mg/dl. To convert, multiply/divide by 18. Nowt else to add tonight.
  6. psawyer
    Welcome to the board. It is unlikely that you are diabetic, based upon what you describe. Hypoglycemia can occur in diabetics, but is a result of too much insulin or oral medication compared to food intake. It is common for celiacs to be deficient in nutrients as a result of the malabsorption associated with the disease. I would look into possible anemia...
  7. psawyer
    Here is the link in clickable form. Here is how to code the BBS for the above: [url=http://s657.photobucket.com/albums/uu298/kaiess/?action=view&current=Atkinsbarwrapper.webp]Here is the link in clickable form.[/url] Is it gluten-free? The answer is "probably." While there are no clear gluten sources, in two of the sublists "Natural and Artificial...
  8. psawyer
    I don't have DH myself, but I will try to answer some of your questions. Some folks with DH are sensitive to skin contact with gluten. This may be limited to those with active DH, where the lesions allow the gluten to penetrate. It seems that normal, healthy skin is impermeable to gluten. I work in contact with the public, and my business sells...
  9. psawyer
    Tiffany may not be a moderator, but she has been here since day one. She got the gist of the issue bang on. Images in posts can cause a plethora of problems, and are not allowed here. Links to images on an image hosting service are. Tiffany mentioned a couple; I'll add that I use photobucket for this purpose.
  10. psawyer
    There are lots of foods which do not contain gluten, but do not have "gluten-free" on the label. Try these links for useful information: Unsafe ingredients. Safe ingredients. 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." I hope this...
  11. psawyer
    Here is a link to the open thread by jmd3 about head feelings: https://www.celiac.com/gluten-free/index.ph...c=32971&hl=
  12. psawyer
    Due to a lot of recent problems with spammers, use of the personal messenger feature is restricted. New members have to have a minimum number of posts before they can use the pm feature. Can you not simply post a reply to her in the topic where she posted about this. Although the topic is old, she is still an active board member, last seen a week ago.
  13. psawyer
    At first, it will seem difficult. There is a steep learning curve. But it gets easier over time. You learn to stop and think before putting anything in your mouth. You learn to read labels obsessively. And, you learn that there are so many things that you can enjoy safely.
  14. psawyer
    Welcome to the board. The susceptibility to celiac disease is genetic, so that much you are born with. But most people who have the genes never develop the disease. It appears to require a trigger to activate it. Something that stresses the body and/or the immune system is usually what does it. Pregnancy, infectious disease or physical injury, such as...
  15. psawyer
    Welcome aboard! If you have damaged villi, you are likely to be lactose intolerant. This is because the enzyme needed to break down lactose, called lactase, is produced in the tips of the villi. This condition is usually temporary and goes away once the villi heal. You may experience problems with raw veggies, or not. Try salads and see how you react...
  16. psawyer
    Malt vinegar, which will always be labeled as such, is not safe. All other vinegars are generally accepted as safe for celiacs to consume, although there are a few who react to vinegar. When you see the single word "vinegar" as an ingredient it refers to distilled vinegar.
  17. psawyer
    Beverage alcohol made from wheat is relatively uncommon. Most beer is fermented from barley. There are some gluten-free beers available which are made from other grains. Distilled spirits are made through fermentation, and then the resulting mash is distilled. Most celiacs are able to consume distilled alcohol (and distilled vinegar) without issue,...
  18. psawyer
    Welcome to the board. I have looked at the manufacturer's information about Levemir, and don't see any ingredient in either version that would have gluten. Since gluten acts as a thickener, it would be the last thing you would want in an injectable solution. Celiacs, especially new ones, are often quick to blame any reaction on gluten, but many times...
  19. psawyer

    ARCHIVED Taco Bell

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

    To me, the oats would be the issue. Even for those celiacs who can tolerate oats, almost all commercially available oats are seriously contaminated with wheat at every step of the way. Certified gluten-free oats can be purchased at a considerable cost--I would bet that TB uses "ordinary" oats.
  20. psawyer
    Ah, I lack the visual elegance of Lisa and Em, but, Happy Birthday, Nikki!
  21. psawyer
    The first two links are to lists found on this board. Each is a list of ingredients in alphabetical order. If you find the ingredient on the second list, it is safe. The first list contains ingredients which are always gluten sources and some which might be. Things with "might be" status are safe if the product you are looking at is made by a company on the...
  22. psawyer
    Good afternoon from warm, sunny Markham.
  23. psawyer
    Try these links for useful information: Unsafe ingredients. Safe ingredients. 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." I am not a supporter of lists--they are out of date the minute that you print them. Formulas are constantly changing...
  24. psawyer
    As ravenwoodglass said, diabetes is nothing to fool around with. Please don't wait months to be seen. Diabetes can be controlled, but there can be serious side effects from lack of control, and these are permanent. Some people only become aware that they are diabetic when they lose their eyesight to glaucoma. Please do not wait.
  25. psawyer
    Unless the cat chewed the ear buds off her iPod again.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.