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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
    The middle link (ShopRite) is to a different product. If you look carefully, the package is different in the Wegmans view than on the manufacturer's page. My guess is that they have recently changed the formula, and the information at Wegmans is out of date When there is conflicting information, I believe the package label first, and the maker's web site...
  2. psawyer
    The gluten-free diet is okay for anybody. If you are genetically prone to celiac disease, and it is triggered, you will have it for life. About 30% of the population have the genes. If you go off gluten, and then have issues when you reintroduce it, it means you always did have a problem, but had no noticeable symptoms. Fiber is a concern. Indeed, the lobbyists...
  3. psawyer
    This is indeed an old thread. Seven years old. You seem to be confused about a couple of things: Cellulose is safe, period. Corn is not a source of gluten, although some people with celiac disease are also intolerant to corn as an independent issue. You may be one of them, but it is not a concern in general.
  4. psawyer
    I'm not sure I understand just what happened. If your serving of chicken was prepared separately from the smoked chicken, I would not expect there to be anything to worry about.
  5. psawyer
    Ordinary commercially grown oats are almost certainly contaminated with wheat. Some samples have tested over 1000 ppm (we debate the safety of 20 ppm here frequently). Some people with celiac disease react to even pure oats, but many can tolerate pure oats. After being oat-free for over ten years, I tried Bob's Red Mill pure oats last year. I have had...
  6. psawyer
    Holy ship!
  7. psawyer
    Sorry to hear about your loss, Em. {{hugs}}
  8. psawyer
    Thank you for posting that. For clarification, the company in question is ConAgra (not named in your post). They said, "If any ingredient in the product includes rye or barley, it will be listed in parentheses immediately following the ingredient." Since disclosure of wheat is already required by US law, that means there will be no hidden gluten in...
  9. psawyer
    Extreme thirst is a red flag for diabetes, which can be gestational (related to pregnancy). Please have yourself tested for this. It is a simple, non-invasive test that could have great impact on your future health.
  10. psawyer
    If it was "starch" as a single-word ingredient, it means cornstarch. Open Original Shared Link
  11. psawyer
    With spaghetti, to help it separate as it enters the water, I hold it in a bundle vertically, put the lower end in the center of the pot, and let go. It drops in all directions, and after a few seconds is soft enough to stir.
  12. psawyer
    Yes, stirring is important. I forgot to mention that. Especially in the first minutes, stir, stir, and stir some more. If sticking is going to happen, it will be at the beginning.
  13. psawyer
    We use Tinkyada brown rice pasta and have not had problems. Lots of water in a big pot is important. When boiling spaghetti or lasagna noodles, I put some canola oil in the pot--1 to 2 teaspoons. I haven't done any comparative testing. It is something I did long before going gluten-free.
  14. psawyer
    While I don't have a definitive answer, I offer these thoughts. Rum is a distilled liquor made from sources that are never grains. Rum is gluten-free without question. Spices can cover a lot of things, but none of them are grains. No grain or grain product can ever be labeled as a spice. So, I just can't figure out how gluten could find its way into the...
  15. psawyer
    I don't think so.
  16. psawyer
    The ice cream is gluten-free, but the sugar cones it is often served in are not.
  17. psawyer
    Do I have medical evidence? No. Does this worry me? No. Mushroom articulated it well, so I will leave it at that.
  18. psawyer
    That test is not for celiac disease. It measures the overall level of IgA activity in your system, and validates (or invalidates) results of other IgA tests. If this test is below the normal range, negatives on other IgA tests may be false. Your number is at the extreme low end of the normal range, and may influence how the other IgA test result is interpreted...
  19. psawyer
    My first biopsy at the time of diagnosis showed major damage. It was visible to the doctor. A second examination and biopsy about five years later showed normal, healthy intestines and villi.
  20. psawyer
    This forum, Gluten-Free Foods, Products, Shopping & Medications, is intended to offer practical advice and information for the vast majority of celiacs and gluten-intolerant people. To address the special needs of super sensitive people, we have a special forum here. Kamma, your concerns would be appropriate there.
  21. psawyer
    So, the glucose is less than 10 ppm, and then becomes part of the finished product. Open Original Shared Link, we see: Ingredients: Sugar, plain chocolate (sugar, cocoa mass, cocoa butter, emulsifier (lecithin), flavouring), glucose syrup, flavouring, citric acid. There are five ingredients, and they must be listed in descending order. Worst case...
  22. psawyer
    The source of certain ingredients may optionally be listed. Glucose is a highly refined sugar and would be safe in either case--in any case.
  23. psawyer
    To quickly address one question. You can be allergic to wheat. You can have celiac disease. Those conditions are independent. You can have neither, one of them, or both of them. The wheat allergy is a bit easier to deal with since wheat is a "top eight" allergen and must be clearly disclosed on labels.
  24. psawyer
    The first test is a control. Some people are deficient in IgA overall. In such cases, a "negative" on any specific IgA test is not meaningful. Your IgA level is normal. The next three are tests for celiac disease, and you say, are all strongly in the positive range. The deamidated tests (the middle two) are highly specific to celiac disease and very rarely...
  25. psawyer
    What "CLEARLY" means in this case is that Kraft (among several other big food companies) will clearly list gluten in the ingredients by naming the grain in question. If you don't see wheat, barley, rye or oats listed by those names, then the product contains no gluten. Indeed, if you telephone Kraft, they will give you the same answer that was given here...
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