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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
    Hi, Jesse, Welcome to our community. My first thoughts on learning about celiac disease were similar to yours. But it isn't like that. There are a number of gluten-free bakeries making all kinds of products. You can still have bread, muffins, pancakes, waffles, pizza, bagels and other baked goods, all made from gluten-free flours. You can bake your...
  2. psawyer
    Another Canadian answer: Unico tomato paste is gluten-free. I don't know how widely distributed Unico is. They are in the Toronto area (Concord) and their products are widely available around here.
  3. psawyer
    A stone is a British unit equal to 14 pounds. Six stone and five would be 89 pounds.
  4. psawyer
    The Glutino bread is excellent. You can thaw it out before toasting, but you don't have to. It will take a little longer, but the thermostat in the toaster should adjust the timing. As mentioned, you should keep it frozen as it will not keep for long otherwise. You can thaw it out in the fridge and it will keep for a while that way, maybe a week or so. Don...
  5. psawyer
    I agree--it is time to kill this thread which is full of misinformation and unproven allegations. It can not bring any benefit to anyone by being allowed to continue. At the risk of self-destruction, I am going to report my own post (this one) to draw the attention of Scott and the moderators to this thread.
  6. psawyer
    The description is a definitive diagnosis of celiac disease. If there is sufficient damage to the villi that it can be seen with the naked eye during the endoscopy, then there is no doubt. As others have said, mild can only refer to the amount of damage already sustained. Celiac does not have shades of gray--if you have it, you have it. All that said,...
  7. psawyer
    Here's a link to nini's page. The celiac newbie links are at the bottom of the page. Open Original Shared Link
  8. psawyer
    I agree with this. While there is evidence to suggest that we may be able to tolerate *some* gluten in our diet, there are so many chances for trace contamination that I would not risk adding anything to that. Unless you live in a hermetically sealed bubble that you grow all of your own food inside, there are things that are beyond your control, and those...
  9. psawyer
    This is a really old thread, recently revived. I wasn't a teen even when it was started. My official diagnosis was given to me two days after my 46th birthday. I'm 52 now. So, at the moment: I am 15 with 37 years of experience. My first post here, in 2004, was also in response to a poll by Molly.
  10. psawyer
    Before I went gluten-free it was as little as six hours, assuming the stuff went through rather that being "returned to sender." I'm less aware these days, but my sense would be about 24 hours.
  11. psawyer
    Hershey's has been waffling recently, but I'm not sure whether the content of their products has changed, or whether they are just making cover-your-a@@ statments. They had a problem recently in Canada with contaminated ingredients (not gluten) so they may just being overly cautious. You decide.
  12. psawyer
    This is the list of companies/brands that I understand will clearly label all sources of gluten in their products: Arrowhead Mills, Aunt Nelly's, Balance, Baskin Robbins, Ben & Jerry, Bertoli, Betty Crocker, Blue Bunny, Breyers, Campbells, Cascadian Farms, Celestial Seasonings, ConAgra, Country Crock, Edy's, General Mills, Good Humor, Green Giant...
  13. psawyer
  14. psawyer
    Sherry is a fortified wine. It has distilled alcohol (usually brandy) added to increase the proof level beyond the level that can be acheived solely by fermentation (roughly 13%). At that level, the alcohol kills the yeast which ends the process. Wine-based distilled spirits are added to sherry (and port). The final product is gluten free, and for those who...
  15. psawyer
    I'm late to the party, but best wishes for a happy birthday, Chelsea.
  16. psawyer
    Welcome back!
  17. psawyer
    A product must meet the labelling requirements of the country in which it is sold. So, if you buy it in Canada it must meet Canadian rules. If you buy it in the United States, it must meet US rules. I have seen a number of imported products in Canada with Canadian labels stickered over the ones from the country of origin (often to meet the requirement...
  18. psawyer
    While I don't think toilet paper matters, shampoo gets onto your face and can get into your mouth. Once there, it gets swallowed, and even in small amounts can cause the celiac autoimmune reaction. Facial cosmetics, lipstick and other things can be ingested in small quantities and thereby lead to problems. As for what you use to wipe your nether regions...
  19. psawyer
    Maltodextrin is safe. It is not a source of gluten.
  20. psawyer
    I've never seen a problem with artificial flavor. When natural flavor is barley-derived, it is almost always listed as "malt flavor"or "barley malt flavor"--since malt is a relatively expensive flavor nobody wants to hide it. Respected dietician Shelley Case says of flavor: Gluten-Free Diet, 2006 edition. The list of trusted brands/companies that...
  21. psawyer
    I am a teenager with almost four decades of experience Ok, I'm 52... I'm just outside Toronto, gluten-free for six and a half years.
  22. psawyer
    As mentioned above, the hydrolization process partially breaks down the protein. No wheat is added. There is only a concern if the protein was gluten to begin with, which it almost never is. In North America, it is most likely to be soy (which must be labeled in the US as required by FALCPA) or corn.
  23. psawyer
    Everyone should be aware that the site linked to in the previous post is for Kraft in Australia. It may or may not be of use to people in other countries.
  24. psawyer
    Yes, labels can be run in large batches, but the operative idea here is "were labeled prior to the law taking effect ." That is to say, if the product was manufactured on or after that date, it must clearly label wheat. All "old" labelling had to be used up by December 31, 2005, or be discarded. So, anything not subject to the new law must be over a year...
  25. psawyer
    Unilever's policy of clearly labelling gluten ingredients applies in Canada as well as in the US. Just read the label on the product, looking for wheat, barley, rye or oats. If none of those words appear, then the product is safe.
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