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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
    Well, no, not necessarily. Many of us have additional food intolerance issues beyond gluten. We are quick to blame gluten, but there may be other causes. I react violently to shrimp, but that does not prove that shrimp contain gluten. What it does demonstrate is that I am highly allergic to shellfish. A serious issue for me, but nothing to do with celiac...
  2. psawyer
    A caution to readers: This topic is from December of 2005. A lot may have changed in over five years. Research current ingredients in the products rather than relying on old information here.
  3. psawyer
    This is an old discussion. The ingredients did not actually change, but Unilever expanded their disclosure level regarding gluten. They previously would disclose any gluten above 1 part per million. The soup mix calculates out to be, if I recall correctly from the discussions a year ago, about 40 parts per BILLION. You can get that much by breathing while...
  4. psawyer
    Your doctor made a sweeping generalization. It is true that some gluten-free baked products are higher in calories than similar wheat based ones. Choose carefully. But in many cases the extra calories are because the food is denser in texture, not because of added sugar.
  5. psawyer
    I agree with Karen. For your friends to get maximum benefit, they should come join the board and ask the questions themselves. Questions about celiac disease are not usually ones with a simple yes or no answer. Please suggest to your young athletic friend, your obviously older one who works in the pizza place, and all the others you have, that they come join...
  6. psawyer
    If cornstarch is causing problems for you, it means you are intolerant to corn. That is not uncommon, but is not directly related to celiac disease. The starch in corn (maize) is gluten-free as defined by celiac disease.
  7. psawyer
    I posted this recipe in another topic a while back. I'ts sort of buried in there on page 1338. At the time, Chex were not available in Canada, but I imagine they could sub for bread. They'd be a bit sweeter.
  8. psawyer
    If you need to post b) there are two ways to make it happen. The first is to insert format codes between the two characters, as in b[i][/i]) There is also a post-wide option in the main editor. Look below for "Click to configure post options" - one of the options is to disable emoticons.
  9. psawyer
    Corn in adhesive is common in North America. Corn is gluten-free, but some of us are sensitive to things other than gluten. Soy, Dairy and Corn are common.
  10. psawyer
    Here's the link.
  11. 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]
  12. psawyer
    We have a bread machine, and bake roughly once a week using the Gluten Free Pantry French Bread and Pizza mix. The loaf is roughly 5" square and 6" long. You can slice it however thick or thin you like. We slice it about 1/3" thick and toast it after cutting into two pieces 2.5"x5". We also make pizza crusts from this mix. We use a recipe that was once...
  13. psawyer
    Hmmm. "Cannot guarantee" is legal boiler plate. Nobody can guarantee totally gluten-free since there is no test available, no how much you are willing to spend, that can detect below 3 parts per million. Did she give you any idea why there would "likely be traces?"
  14. psawyer
    As Richard said, wheat must, by federal law, be disclosed using the word "wheat." Rye and oats don't hide. There is a chance of hidden barley. Many out-of-date lists have ingredients which are no longer a concern, either because of the law requiring wheat to be disclosed, or newer understanding of what they actually contain. A few examples are modified...
  15. psawyer
    In the US, the single word "vinegar" listed as an ingredient is apple cider vinegar. It is likely distilled, but even if it isn't, apples are gluten-free.
  16. psawyer
  17. psawyer
    What Raven said is true. We use that mix and love it. It is much better than any store-bought already-made crust we have found. We find the Kinnikinnick ones good in a pinch when we don't have time to bake our own.
  18. psawyer
    With the specific exception of malt vinegar, which will always be labeled as that, "malt vinegar," vinegar is gluten-free.
  19. psawyer
    I haven't seen the studies, but the concept is valid. Let's assume the limit is 20 ppm. Now that does NOT mean that the product will actually contain 20 ppm--it just sets a bar that can be tested for. Content levels far less than 20 ppm are, well, less than 20 ppm. Parts per million is only half the story. As noted, it also matters how much of the food...
  20. psawyer
    He's been in a series of business meetings since noon yesterday and isn't done yet. One more in the morning. Brain is too tired to do mathematics just now.
  21. psawyer
    If, by "Maldadextrin" you mean maltodextrin, it is not a concern. Maltodextrin is safe.
  22. psawyer
    Celiac disease needs a trigger, and stress is one possible trigger. There are many sorts of stress, but a very common one is stress on the immune system due to an illness or infection. Intolerance may be transient, but celiac disease is not. Celiac disease requires a strict gluten-free diet for life. There is no other treatment.
  23. psawyer
    Welcome, Sara, Your mom is wrong. The only treatment for celiac disease is the adherence to a fully gluten-free diet for life. It seems daunting at first, but it gets easier. I have been gluten-free for more than eleven years. I haven't intentionally ingested any gluten in that time, but many have reported increased sensitivity to accidental ingestion...
  24. psawyer
    Total serum IgA measures the overall level of activity in the immune system. It is part of the celiac panel because if the level is below normal, other tests may falsely show negative. The normal range is very wide because many factors can elevate it, such as an active infection somewhere in the body.
  25. psawyer
    This is a myth that has been around for years. In the eleven years I have been gluten-free, I have never found a verified instance of gluten in envelope adhesive.
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