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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
    It may be based on outdated thinking about certain ingredients. I already responded here regarding caramel color. http://www.celiac.ca/index.php/about-celiac-disease/what-to-eat/'>Here is a link to the Canadian Celiac Association page that lists vanilla as safe. As testing technology has advanced over time, some things, like these, that were once...
  2. psawyer
    To question number one, there are quite a few companies whose policy is to clearly disclose any gluten source. There is a good list Open Original Shared Link. Among others it lists Con Agra, General Mills, Kraft, Nestle and Unilever. Those five companies encompass many familiar brands whom you may not immediately associate with the parent.
  3. psawyer

    ARCHIVED Japan

    psawyer replied to tasha's topic in Traveling with Celiac Disease

    Hi, Trish, and welcome. This topic is several years old, and missy'smom has not visited our site since November of 2012.
  4. psawyer
    My, it has been quiet here of late. Even the tumbleweeds have not visited. Not much to say here. Some family news that has me down, but that I am not yet ready to share here. If you have been here long enough, you will know about my brother, Rob. His latest novel, his 22nd, is making bestseller lists. Visit http://sfwriter.com
  5. psawyer
    Caramel color is one of those celiac urban myths that just won't go away. Here is Shelley Case's take on it, from Gluten-Free Diet A Comprehensive Resource Guide: [Emphasis in original]
  6. psawyer
    Yes, damaged intestines can heal. I had severe damage to my villi at time of diagnosis. A followup endoscopy a few years later showed a normal intestine. But while you are healing, you may react to things randomly--the reaction being due to the condition of your body not the content of the food. Soy intolerance often occurs in conjunction with celiac disease...
  7. psawyer
    In other words, they won't make a "gluten-free" claim for legal reasons. Frequently "not gluten-free" only means not tested to verify gluten-free status--not that gluten is actually present.
  8. psawyer
    There are indeed two companies with easily confused names. http://www.rudisbakery.com/'>Rudi's makes both gluten-free and wheat-based products. You need to look at the package to be sure which you are getting. http://udisglutenfree.com/'>Udi's makes only gluten-free products.
  9. psawyer
    I guess it may matter where you are, and also which stores you shop at. I am not far from Ollie's Mom. The City of Markham has the City of Toronto as its southern boundary. I have not seen this problem. I avoid discount stores like No Frills, Food Basics, and Price Chopper. I don't often shop at Whole Paycheck Foods Market. Our primary store is Longo's,...
  10. psawyer
    Cookingpapa, I am going to offer another avenue to relaxing about flavors. There are a number of food manufacturers who have a policy that any gluten will be explicitly named in the ingredients list and never hidden. They include some of the largest companies in the business, and apply to all their brands and products worldwide. Open Original Shared Link...
  11. psawyer
    You can be more specific to narrow the search. For example search on psawyer lasagne and you will find the recipe I posted just over four years ago.
  12. psawyer
    All of your posts are there, but the "Find Content" function usually only goes back one year. Once in a while, it goes further, but that is the exception rather than the rule. You can use the Google search to find the rest of them. Paste your screen name into the box on the left side of the ad section below the main tool bar and click "Search Forum Via...
  13. psawyer
    Well, it is and it isn't. If malted barley is present, it must be accounted for somehow in the ingredient list. It could conceivably be listed as natural flavor, but that is very unlikely. Barley malt is an expensive ingredient and manufacturers will proudly declare it, not hide it.
  14. psawyer
    You may have a stale link in your browser cache--try clearing it. Or, go directly to https://www.celiac.com/gluten-free/ Once you are there, bookmark the page. Non-clickable, but suitable for copy and paste: /www.celiac.com/gluten-free/
  15. psawyer
    Welcome to our online support community. I have seasonal allergies as well as celiac disease. They are very different conditions, although they are both responses of the immune system. In autoimmune diseases, the body attacks itself, doing damage to healthy tissue. Damage is done. Some can heal, but some is permanent. Celiac disease is unusual among autoimmune...
  16. psawyer
    Cookingpapa, in the US, where you are, Lea & Perrins is gluten-free. Vinegar is gluten-free, with the exception of malt vinegar. Malt vinegar will always be labeled as just that--you don't need to worry if you see the single word "vinegar" in the ingredients list. Malt vinegar, unlike others, is not distilled and is made my malting something--invariably...
  17. psawyer
    That could be an issue if you are super-sensitive and are eating finger food. I suppose you could use a napkin or something to hold the shaker, but for me that level of possible contact is not an issue.
  18. psawyer
    Millstone is owned by JM Smucker. You would have to read the ingredients, but Smuckers are not known to hide gluten. By law, wheat can not be hidden, but you do need to look in the ingredients for possible malt content. Several years ago, prior the purchase of Folgers by Smucker, all Millstone coffees were gluten-free. That may well still be true, but I...
  19. psawyer
    Simply using a salt or pepper shaker in the normal fashion would not contaminate the contents of the shaker no matter what it was being shaken onto.
  20. psawyer
    As noted, Title 21, Section 101, part 22 of the Code of Federal Regulations applies to this discussion. But it is only part of the story. The Food Allergy Labeling and Consumer Protection Act 2004 (FALCPA) is an important factor that, as legislation enacted by Congress, supersedes that FDA regulation. The top eight allergens must be clearly disclosed. They...
  21. psawyer
    Common allergens? Oh, come on. In the US, federal law requires the top eight allergens to be explicitly disclosed by name--they can not be hidden. This includes wheat, eggs, milk, peanuts, soy, tree nuts, fish and shellfish. The last three must be named by exact source--you can't just say "fish"--you have to name the fish, e.g. anchovies (found in L&P...
  22. psawyer
    Lea & Perrins has malt vinegar (gluten) in Canada and the UK. The US version has distilled white vinegar and is gluten-free. The sweetener in both versions is sugar. Remember sugar, from before the corn industry pushed so many manufacturers to use HFCS instead of sugar? Some products still have it. ETA: "Natural flavors" are often proprietary...
  23. psawyer
    Well, it is generally understood that oats and wheat are similar crops that are grown, harvested, shipped, processed and packaged in circumstances that lead to each grain being contaminated with the other. The claims about soy being contaminated are quite new. Soybeans are legumes, not grains, and the growing conditions do not overlap with grains to the...
  24. psawyer
    I'm not the most conversant in the blood tests, but there are a number of different tests. Some are more prone to false results than others. Some people are IgA deficient, so if only an IgA test was run a false negative is possible. To check for that, a total serum IgA test is part of the full panel. If total serum IgA is below normal, no other IgA test will...
  25. psawyer
    There have been occasions where somebody meant "girlfriend" or "compact disc" by a two-letter abbreviation and had something different substituted. If you notice this in your post, you have 48 hours in which to edit it. The automatic substitution of the spelled-out versions of "gluten-free" and "celiac disease" is not so much for readability, but to help...
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