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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
    Lisa, I agree that it is interesting. But I'm not going to consider hydrolyzed wheat safe based on such a small study. More study is clearly worthwhile, but I am waiting for more proof.
  2. psawyer
    Welcome to the community, Kristina. Test ranges vary by lab, so having just the result number is not enough to offer an informed opinion. But my guess is that 78 on ttg IgA is very likely to be a positive in any case. If positive, it is suggestive of celiac disease. The ttg IgA is indicative but not definitive. There are seven tests related to celiac disease...
  3. psawyer
    Wow! Sixteen subjects. How did they get so many? Seriously, that is not a big enough sample to convince me of anything. Do you have a link to the actual article that you can share with us?
  4. psawyer
    Welcome to the board. I can't comment on the tests because I don't know what tests were done. The names given are incomplete--there are numerous tests whose names contain IgA and IgG. Those are classes of antibodies, not specific types. Allergies are specific to a certain type of gluten. You may, for example, be allergic to wheat. Celiac disease is an autoimmune...
  5. psawyer
    Many people see noticeable improvement quickly, but there are numerous factors to consider. Celiac disease damages the body, particularly the small intestine. That damage needs to heal. As soon as you stop eating gluten, you stop making the antibodies. But the existing ones take time to die off. The healing process begins. How long it will take depends on...
  6. psawyer
    Bovine feces, if you ask me. TY
  7. psawyer
    The first link is to an article about the definition of "natural flavor" that is more than ten years old. The second is about natural versus artificial flavor. The third is the legal definition of flavor from the USDA. So, again, can anyone provide an actual, verifiable example of a product where gluten was hidden in flavor, whether natural or artificial...
  8. psawyer
    This allegation lacks foundation. If you have an example, you need to provide: The exact name of the product with gluten hidden in "natural flavors" (the UPC would be helpful); and Evidence (proof) that gluten was actually hidden. Anything less than that it groundless fearmongering.
  9. psawyer
    While "natural flavors" can contain gluten, they very rarely actually do. The most likely source would be barley malt, and that is a relatively expensive ingredient, so it is usually explicitly declared as "malt flavor." If there were wheat in it, in the US (and Canada) it would be required by law to be disclosed as just that, "wheat." Open Original Shared...
  10. psawyer
    No, it is not. There is no essential nutrient in gluten that is not also in other foods.
  11. psawyer
    In general, that is true. But barley is not the only thing that can be malted--just far and away the most common. There are gluten-free beers made from malted sorghum, for example.
  12. psawyer
    I believe that food coloring must be declared. I can't imagine why there would be coloring in everyday marshmallows. Seasonal ones for Easter, maybe.
  13. psawyer
    Three-cheese lasagne to accompany the Valpolicella.
  14. psawyer
    I do not accept the comparison to chlorine as valid. Chlorine is an element which, in its free form, Cl2, consists of two atoms bonded together. It is inorganic in the chemical sense. It is a gas at room temperature. Gluten, on the other hand, is a very large, complex organic compound, which is part (but only part) of the substances that make up wheat....
  15. psawyer
    Gluten can be destroyed by heat. However, it takes a sustained temperature of at least 600F for at least 30 minutes. Anything that started out as food would be inedible and probably carcinogenic after that. It does mean that you can remove gluten from cast iron cookware by leaving it in a self-cleaning oven through the clean cycle, and then...
  16. psawyer
    The deamidated gliadin peptides (DGP) test is currently thought to be the most specific for celiac disease. Open Original Shared Link
  17. psawyer
    Who are the "celiac society of canada?" That is not the position of the Canadian Celiac Association. Open Original Shared Link
  18. psawyer
    Those are only two tests, and only one is for celiac disease. The second one I am assuming is Total Serum IgA--that is an overall check on the immune system. If it is low, then other IgA tests may be falsely negative. For the first one, the information is incomplete. To offer an opinion, one needs the actual result as well as the reference ranges (which...
  19. psawyer
    I eat pure oatmeal from Bob's Red Mill about once a week, and have not had a problem so far. A minority of people with celiac disease react to pure oats--it seems that I am not a member of that club.
  20. psawyer
    So, your friend the chef speculated that there was barley, and you posted a warning on the internet based on his supposition. Not something I would have done.
  21. psawyer
    The original version still contains gluten. The brown rice version is new and is clearly marked gluten-free on the front of the box.
  22. psawyer
    There are two versions. The original Rice Krispies still have gluten. The new gluten-free version is made from brown rice and is clearly marked "gluten-free."
  23. psawyer
    Well, this is anecdotal and only addresses part of your question. I had noticeable dark circles under my eyes all the time for years and years. People thought I wasn't getting enough sleep--starting with my mother when I was a teenager. I was diagnosed with diabetes in 1986, and have been treated with insulin since then. After my celiac disease diagnosis...
  24. psawyer
    As a rule, if the label does not have obvious gluten, then the product is safe for us to eat. I consider such products to be gluten-free. There is no regulated meaning for "gluten-free" in the US. Most companies obtain at least some of their ingredients form third parties, and do not test to possible contamination. They don't make a gluten-free claim on...
  25. psawyer
    Me too.
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