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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
    Yes. Flavor is not a concern. The only one that might be a concern is barley malt, but since it is an expensive ingredient it isn't hidden--the company will be proud of it and want you to know.
  2. psawyer
    Glutamine and whey are gluten-free. Whey is dairy, so that may be of concern to those with dairy issues.
  3. psawyer
    I have had three colonoscopies. As Karen said, they can not diagnose (or rule out) celiac disease. The worst part is the preparation. The procedure itself is painless, and while nothing is completely risk free (including crossing the street), the risk associated with a colonoscopy or endoscopy is very low. If you are having a colonoscopy, having an endoscopy...
  4. psawyer
    Umm, no link...
  5. psawyer
    My thoughts as well.
  6. psawyer
    We don't know why this happens, so we don't have any idea how to prevent it.
  7. psawyer
    Cali, you have five draft items, three dated June 28, one July 15 and one July 16. I will publish all of them for you in the order they were updated, but they will all show as published today in a very short period of time.
  8. psawyer
    Tis a bit warm here today. Currently 35C feeling like 45C. For you pholks using the other scale, that's 95F and 113F. The humidity is 49%. Must go out and shop.
  9. psawyer
    In addition to celiac disease I have diabetes. I went to see a dietitian after my celiac disease diagnosis. She totally focused on my diabetes, which was a 14-year-old issue that I had mastered. I knew more about the gluten-free diet than she did when I walked in her front door for my first (and only) appointment. That was after a short time reading. A complete...
  10. psawyer
    Good advice.
  11. psawyer
    People downwind might have an alternative view on that. JK
  12. psawyer
    Regular commercial oat flour is not safe due to contamination with wheat.
  13. psawyer
    Oops! I missed the pearl barley the first time. It is definitely a no-no.
  14. psawyer
    Rules for labels vary from country to country, but in Canada and the United States, wheat must be declared on the label. The only possibly iffy thing is the "starch syrup" as the source is undisclosed. But again, in Canada and the US wheat cannot be hidden. Canada's rules are stricter, and require disclosure of all gluten sources, not just wheat.
  15. psawyer
    Lisa, do you have a leak in your dinghy?
  16. psawyer
    Yes, we are done.
  17. psawyer
    Sum ting wong!
  18. psawyer
    It is easy to go back one year. Click on the members name to open their profile page. In that page there will be a green button labeled "Find content." Click it. You will now see a list of topics in which the member participated within the last year. At the left are some options. If you click "Only posts" you will see the individual posts. Above each...
  19. psawyer
    It has gotten very quiet here.
  20. psawyer
    Here's an article from the Canadian Celiac Association on the topic explaining why blue cheese is not a gluten concern. Open Original Shared Link
  21. psawyer
    It is pinned at the top of the "Coping" forum so it is easy to find here.
  22. psawyer
    I published one by each of you. We still don't understand why this keeps happening.
  23. psawyer
    I will go have a look and will post your drafts if I can find them.
  24. psawyer
    Personal tastes vary widely when it comes to gluten-free baked products. We like Udi's bread, hamburger buns, and pizza crusts. We don't do many sweets, so we don't have any experience to offer on their dessert items.
  25. psawyer
    "May contain traces" is a disclaimer about shared facilities or equipment. It is a voluntary disclosure, so just because you don't see it don't assume anything. Whole Foods have a pretty good rep here for label accuracy.
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