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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
    October 2000. We went through New England and then took the ferry to Yarmouth. Driving back we took a detour to Ottawa before coming home to Markham. We wanted to ride the [url=Open Original Shared Link
  2. psawyer
    Raccoon in daylight? That is rather unusual. On another topic... Our store is closing on June 23. We have had a big poster in the window for a couple of months, which says in the lower right corner "We're moving to xx Yyyy St." Very few people noticed. On Friday we put a letter-size notice on the counter. All of a sudden everybody is noticing. ...
  3. psawyer
    The reason for the conflicting reports are that it can theoretically be wheat. In over a decade I have never found a case where it was. For over six years now, wheat has been required by US legislation (FALCPA) to be clearly declared. If you don't see the word wheat on the label, the MFS is not wheat derived. It is generally corn or tapioca, so some...
  4. psawyer
    Some is and some isn't. Barley malt (gluten) is used as a sweetener or flavor in some candies and some chocolate. Always read the ingredient list carefully for possible malt.
  5. psawyer
    Only the plant in Gaston, SC, was affected, and only two production lines in that plant.
  6. psawyer
    Welcome to the board! It seems overwhelming at first, but it is easier than it seems. There are many mainstream products that suitable even though they do not have "gluten-free" labels. Hand soap? I use Ivory. Toothpaste? Crest and Colgate are all gluten-free. Try these links for useful information: Unsafe ingredients. Safe ingredients...
  7. psawyer
    Okay, I am so out of place here. I am male. I am heterosexual, married for 30 years (all to the same dear woman). I am 57, a generation older than you are. But as a moderator I have been reading this. Your first obligation, as others have noted, is to be yourself. You need to be YOU. I have noticed that there seem to be more women...
  8. psawyer
    For sure, the IgG tests would add certainty to the finding. But the reported IgA results are strongly indicative.
  9. psawyer
    It is a tough call, and will vary from company to company, and from country to country. In Canada, such a statement is allowed when, despite the manufacturer's best efforts, they can not be certain that all traces have been prevented. Use of wheat flour, which can become airborne, may lead to such a label notation. It can not be used as an excuse not...
  10. psawyer
    Welcome! The first two tests show an immune system reacting to gluten, as in celiac disease. The third test says your overall immune system is normal. Low on the third test could suggest a false negative on the first two, which is why it has to be done. I'm not a doctor, so I can't diagnose, but...
  11. psawyer
    I wonder if they would be easier to train than cats. We have just the one at home at the moment. She is trained to respond to the command "In!" to go back into the house from the deck. Oliver would too, when he was still with us.
  12. psawyer
    Hi, Hunt's is a ConAgra brand: any gluten source will be clearly disclosed on the label. Vinegar is safe with the sole exception of malt vinegar, which will always be labeled as just that, "malt vinegar."
  13. psawyer
    A shared oven is not a problem in and of itself. It sounds like your husband took suitable precautions to avoid contaminating the gluten-free item.
  14. psawyer
    The reason we decided to lock the original topic and start an new "discuss" one was to keep the original from being cluttered with a lot of "thank you" replies. Replies in this discussion topic which add significantly to the content will be merged to the locked, pinned topic. Thanks for your feedback.
  15. psawyer
    yes, Kraft Monterey Jack is safe. Most Kraft cheese products are. Kraft have a policy that they will always clearly disclosed the presence of and gluten source by naming the grain on the label.
  16. psawyer
    Try these links for useful information: Unsafe ingredients. Safe ingredients. Open Original Shared Link If you don't see "wheat, rye, barley, barley malt, oats" on the labels, its not there, or hidden in "flavors, starches, etc." I am not a supporter of lists--they are out of date the minute that you print them. Formulas are constantly changing...
  17. psawyer
    While restaurants are not required to comply with FALCPA, unless they sell packaged to-go food, many comply voluntarily. The firestorm about McDonald's fries six years ago arose from their decision to voluntarily disclose the presence of a wheat-derived ingredient in the artificial beef flavor in the fry oil at the factory. Restaurants need not disclose...
  18. psawyer

    ARCHIVED Donotos Pizze

    psawyer replied to GF Lover's topic in Gluten-Free Restaurants

    Colleen, you say that you are undiagnosed. If you do, in fact, have celiac disease, there may be substantial damage to your small intestine, as well as other damage. Healing takes time, and the time required varies with a number of elements. The more advanced the intestinal damage, the longer it will take to heal. Your age is also a factor in how long...
  19. psawyer

    ARCHIVED Donotos Pizze

    psawyer replied to GF Lover's topic in Gluten-Free Restaurants

    Welcome! The Donato's No-Dough pizza has been around since at least the summer of 2009--it is hardly "new." I'm sorry to hear you had a bad experience. I would suspect accidental contamination of the toppings before considering the oven. Many restaurants successfully prepare safe, gluten-free foods using shared ovens. The pan prevents contact with...
  20. psawyer
    You can't, but if it is sold in the US, it must conform to US label regulations, and wheat, if present, must be disclosed. I personally haven't encountered modified wheat starch in over a decade on the diet.
  21. psawyer
    In the Domino's case, it is not just a legal disclaimer. They start with a gluten-free crust, but prepare it on the same surfaces using the same utensils as the regular ones. CC is guaranteed. There is a full discussion here.
  22. psawyer
    See a split from here discussing gluten-free labels in Canada in this topic.
  23. psawyer

    ARCHIVED Restaurants

    psawyer replied to Minette's topic in Gluten-Free Restaurants

    There are many of us here who do not have dedicated gluten-free households, although I am no longer one of them. We had a mixed kitchen for years. Even though we do not intentionally bring any gluten into our home, there is always a risk of accidental contamination. Thorough washing of utensils is sufficient for most of us. Restaurants such as Outback...
  24. psawyer
    Welcome to our community. Today is the beginning of your gluten-free, healthy life. You will have lots of questions. The members here will have lots of answers for you. When I went gluten-free in 2000, gluten-free beer did not yet exist. There were very limited options for pasta. Today it is very different. There are so many gluten-free foods available...
  25. psawyer
    If they don't take proper precautions, and therefore know that the product is contaminated, then it would be a violation of the rule to represent it as gluten-free.
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