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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
    I don't think that the fiber will affect absorption. You absorb nutrients in the stomach and small intestine. Fiber does what it does in the large intestine. The fiber in beans leads to production of intestinal gas by the bacteria in the colon. This gas can cause various things, including nobody wanting to be in the same room.
  2. psawyer
    A lot will depend on how thorough the process is at each stage. If the pans are rigorously scrubbed in phase one, and then physically processed in the second phase, they should be clean after the third phase. But just dipping in soapy water and then in "clean" water will not be enough. The sanitizer will kill micro-organisms, but gluten is not alive and thus...
  3. psawyer
    This topic is more than six years old. "Maize" is the scientific name for corn, and is used in many European countries as the name instead of "corn." Corn is gluten-free. During the healing process, you may have reactions to foods, even though they are gluten-free. Perhaps the chilli? If you are in Canada or the USA, modified starch is not a worry unless...
  4. psawyer
    Wine is gluten-free.
  5. psawyer
    Unless you know otherwise from a reliable source, always assume that "malt" is derived from barley. Malt vinegar is not distilled, and malted barley is present providing a source of gluten.
  6. psawyer
    We're in Malden about 12 miles SW of the Saturday dinner venue.
  7. psawyer
    Weather report: 10 minutes ago at the airport just west of me: 88F feels like 108F. I'm indoors with the AC on.
  8. psawyer
    Gas is really different. I lived in a house with a gas stove for about a year, before I met Jacquie. It would be a major project to fit gas into our kitchen, so we are staying with electric heat.
  9. psawyer
    The package says 5-7 minutes at 375--not enough.
  10. psawyer
    We baked two personal pizzas on Udi's crusts this evening. I think the old oven was running at less than quite the specified temperature, assuming the new one is accurate. We may need to adjust temperatures or timings on some recipes.
  11. psawyer
    It is branded Kenmore, but is likely made for them by Whirlpool. We have several Kenmore appliances and Whirlpool made the ones where we know the actual maker. No "convection" as promoted when forced by a fan, but convective heat transfer takes place in every oven on the planet. Convection.
  12. psawyer
    Well, we had good reports from family members who have them (smooth cook tops) and are happy, so we will see how it goes. We did most of our research in October when we almost lost the old guy. Out with the (g)old... And in with the new... And it was on sale at 20% off! ETA: the close range and short focal length (wide angle) causes distortion...
  13. psawyer
    If you read that, the source was misinformed. Color (including caramel color) is gluten-free. A few people react to some specific colors. but that is not gluten related.
  14. psawyer
    Well, it is time for another adventure with the stove. Those of you with long memories may recall service calls in October and November on our ancient stove--specifically the oven. We used it Saturday and it was fine. Yesterday, it incinerated some nacho chips by running the grill element when it was supposed to be baking at 350. We are expecting Tony the...
  15. psawyer
    Outback was one of the first chains to welcome us, more than a decade ago. IIRC, the founder had a close relative with celiac disease.
  16. psawyer
    The Canadian Celiac Association lists mannitol as gluten-free, without concern as to source. It is so highly processed that no protein from the source remains. It is a sugar alcohol, similar to sorbitol and xylitol, all of which can have laxative properties when taken in large amounts.
  17. psawyer
    We like Open Original Shared Link. The three we buy regularly are Brown Rice Spaghetti, Brown Rice Elbows, and Brown Rice Lasagne. We have tried the White Rice Spaghetti, but don't like it as much as the brown rice version.
  18. psawyer
    For starters, eliminate the xanthan gum. If there turns out to be a problem with it, then you may want to investigate corn. But there are many who have trouble with xanthan gum that don't have any problems with corn.
  19. psawyer
    This would not be the first case of someone having trouble with xanthan gum. It is usually derived from corn, so it may be a sign of issues with corn. Try eliminating it (I know it is hard) for a week or so, and see if things improve. Then add it back, and if problems reappear, you will know.
  20. psawyer
    We had rain, heavy at times, in the morning. But it stopped just past noon. It was sunny at times. Right now, I am looking out the front window at the setting sun hitting the tops of the trees in the back yard across the road.
  21. psawyer
    Peekaboo!
  22. psawyer
    I'm sorry to hear that you had a reaction. You say you can "clearly correlate" it to this food. I take it you keep a food diary, and this is the only thing different you have eaten in two to three days--reactions can be immediate, or delayed as much as 48 hours. I also assume that there was no ingredient in these sausages that you might have reacted to that...
  23. psawyer

    ARCHIVED Dental Hell!

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

    Dental problems correlate with celiac disease. Malabsorption causes mineral deficiencies. This in turn leads to weak tooth enamel, and cavities ensue. While I can't address your fear of the dentist, there is no reason to be worried about being exposed to gluten as a result of your appointment. I don't know of a single product used in dentistry that contains...
  24. psawyer
    This doesn't make sense. It is my understanding that about thirty percent of the population carry one or more of the genes associated with celiac disease. Yet only about one percent ever develop the actual condition. Celiac disease, properly controlled by a strict gluten-free diet, does not increase health risk or mortality rates.
  25. psawyer
    It might vary by location, but my dentist says there is no gluten in any of the cleaning agents used in his practice. We are in the Toronto area in Ontario, Canada. That article is from 2008. I wonder whether the author wants to draw business to his practice. Just saying.
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