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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

    ARCHIVED Dating?

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

    Dating? What's that? I've been married almost 26 years, so I don't remember much about dating. How much detail you go into up front is up to you. There are plenty of places to go and things to do that don't revolve around food. When you do get to the point of having a meal together, just say that some things that are common foods make you ill. In a restaurant...
  2. psawyer
    MSG is controversial, but is gluten-free. Many soy sauces are made from a mixture of wheat and soy. Wheat is cheaper, so the resulting sauce is cheaper if wheat is used. Restaurants are businesses seeking a profit, so they usually use the least expensive ingredients available. Basic economics. There are are a number of soy sauces available which are...
  3. psawyer
    I was 46 when I received my diagnosis. I had to ask my doctor to test for it, after my wife found some information. He said it was a rare disease, usually seen in childhood, but made the referral. Bingo. I've moved this discussion to the "doctors" area.
  4. psawyer
    Listen to Tiffany. She speaks the truth (not just on this topic )
  5. psawyer
    My thoughts and hugs are with you, Emma. I know what it is like to lose a beloved family pet, and am hoping that your story has a happy ending.
  6. psawyer
    It is generally accepted that the protein molecules known as gluten are too large and heavy to pass through the distillation process and into the distillate. Certainly, detectable amounts are not present. Alcoholic beverages which are double or even triple distilled have undergone additional processing in which the distillate is again distilled, further purifying...
  7. psawyer
    I'll be keeping you and your friend in my thoughts.
  8. psawyer
    The info at the bottom is called a signature. To create or change yours, click on the "My Controls" link in the tool bar to the right of "Logged in as:" Look on the left side for Personal Profile, and under that title, click "Edit signature." Type what you want in the box and click on the update button.
  9. psawyer
    I'm late to the party, but happy birthday and may you have many more happy ones.
  10. psawyer
    In February of 2001, about 8 months after diagnosis and at least six years after onset of clear celiac symptoms, I incurred a triple compression fracture of the lumbar vertebrae. Short story is I turned sideways while lifting, and felt something snap. I told the doctor, who said, "You've broken your back." X-rays confirmed the fractures, and bone mineral...
  11. psawyer
    Campbell's will clearly label gluten sources. This is true in Canada and the United States.
  12. psawyer
    Modified food starch is almost always corn. If it is wheat, the presence of wheat must be disclosed under FALCPA, either as "modified food starch (wheat)" or "Contains: Wheat" on the label by US law. If it is not corn, and is not wheat either, then I suppose it could be another gluten source, but I have never found MFS that was from rye, barley or even oats...
  13. psawyer
    "Modified food starch" is, in fact, usually corn. This is why you need to ask about it, if the manufacturer is not one with a gluten disclosure policy (such as Kraft has). If you automatically reject all foods with modified food starch as an ingredient you are rejecting many, many more safe foods than ones with wheat. If in doubt, ask.
  14. psawyer
    Rinse thoroughly. Use one part quinoa to two parts liquid. Bring to a boil and simmer about fifteen minutes. The liquid can be water, but for better flavor use broth, wine and/or gluten-free soy sauce for part of the content. My favorite is one tablespoon of VH soy sauce, two tablespoons of wine, and water to make a cup (8 oz). For larger amounts, just...
  15. psawyer
    Welcome to our forum. You will finds lots of helpful people here with answers to your questions. We were all once new to this; I`ll be seven years soon, and feel like an old pro, but there are a number of folks here who have been diagnosed a lot longer. There is no such thing as a stupid question here. Ask away. BTW, there is some thought that smoking...
  16. psawyer
    Welcome to our community. You will find lots of support here, and the people here will have answers to your questions. Celiac is overwhelming at first, but it gets easier every day. I`m coming up on 7 years diagnosed, but had years of misery before learning what the cause was. Saw far too many emergency rooms and EMTs while trying to figure it out. The...
  17. psawyer
    Welcome to the group. The "newbie kit" refered to is probably the one put together by nini. Go to Open Original Shared Link and scroll down to the bottom. There are two links there to newbie information.
  18. psawyer
    Gee, I did the search. You mean you didn't pose for Playboy? I'm disappointed--maybe A funny thing happened to me many years ago. I was in the waiting room at the dentist's office. (The dentist in question retired about 15 years ago.) The dental technician called for "Mr Sawyer." I stood up, but so did another man in the waiting room. Looking puzzled...
  19. psawyer
    Susie, I'm glad to hear that she is still with you and will be okay. Our pets are like children to us, especially to those of us who do not have human children. My thoughts are with you tonight.
  20. psawyer
    Mine is based on the same idea as Tiffany's; I just have a much shorter name than she does. It's my first initial followed by my surname. Obviously, I'm not terribly worried about somebody guessing my complete name. I used it as an ID on computers long before the internet. If you google it, you will get buried by hits about a retired history professor in...
  21. psawyer
    At one point, a few years ago, ConAgra would only ensure that wheat was disclosed. When I asked in early 2006, over a year ago, they told me at that time that ALL gluten sources would be clearly disclosed, but it is possible that they have reverted to wheat-only disclosure. I have not had occasion to talk to them since. Sometimes, you will get unclear...
  22. psawyer
    Caramel color is not something to worry about, at least in North America. I have never found artificial flavor to contain gluten. Natural flavor can hide gluten, but the most likely source of gluten in flavor is barely malt, and that is a relatively expensive ingredient, so it is almost always listed as "malt flavor." There are a number of manufacturers...
  23. psawyer
    Vincent, Another perspective which I had not considered. But I still think the results are biased toward positive. The sample is defintely biased, but it is hard to tell just how far towards positive that would be.
  24. psawyer

    ARCHIVED Alcohol

    psawyer replied to Julie-uk-nz's topic in Publications & Publicity

    There has been much discussion on this board (and elsewhere) about this topic. In Canada and the United States, most experts consider distilled alcohol to be gluten-free, regardless of the original source of the mash. It is believed that the gluten does not pass through the process of distillation. Others disagree, and do not consider alcohol safe...
  25. psawyer
    I am a part-time consultant in the information technology field, mostly in the mainframe arena. I have worked in this area for more than thirty years. I did it full-time until 2001. Together with my wife of over 25 years, we operate a pet food and supply store in North Toronto. We have been in the business for over six years, and have been at our current...
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