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psawyer

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by psawyer

  1. Nothing in that ingredient list raises a red flag regarding gluten. Not surprisingly in a product containing Cheddar, there are several dairy ingredients.
  2. Gosh, the label rules are complicated. If every FALCPA top-eight allergen that is present is named in the ingredients list, there does not need to be a "Contains" statement. If there is a "Contains" statement, it must list every FALCPA allergen present, whether they are mentioned in the ingredients or not. So it is reasonable to conclude that there is no...
  3. Canola oil is gluten-free.
  4. As a distilled spirit, gin is generally accepted as gluten-free. I drink gin with no problems. Cheers! The olives and vermouth are gluten-free too.
  5. Once upon a time, the beef flavor in McDonalds fries was actually derived from beef tallow. McD never advertised the fries as vegetarian, but some people assumed they were. Lawsuits were filed. Moving on. Today, the beef flavor is "natural" in that it is derived from natural ingredients, not a chemistry lab. It contains derivatives from wheat and milk...
  6. Having eaten the gluten-free pizza at my local Boston Pizza, I am inclined to believe the report that the crusts are by Kinnikinnick. I suppose your local franchise could try to make their own, but the one here seems genuine. In the Toronto area Boston Pizza, Pizza Pizza, Il Fornello, and Pizza Nova offer gluten-free pizza (there may be others that I...
  7. Hey, Loey, good to hear from you. I saw Open Original Shared Link and immediately thought I should share it with the sillies, and one certain silly in particular--Emily.
  8. A patent application is proof of, well, something the inventor thinks is new and unique. If issued, the patent protects the inventor's right to exclusively use or SELL the invention for the life of the patent, usually twenty years. A patent is no proof that the invention works, although there is a common law requirement that it be "useful." The "American...
  9. Ah, cooler temperatures. At six, it had dropped to 99F, and the seven o'clock reading is 97. Still bloody hot. And extremely humid to boot.
  10. It would be better to do an endoscopy of the duodenum (upper part of the small intestine) at the same time as the colonoscopy. There is no extra prep required. I had that done when I was diagnosed. The colonoscopy will not detect celiac, but should be done to screen for other conditions which may exist.
  11. Weather report: At 5 pm (45 minutes ago) the temperature at Toronto International Airport was 100F. The all-time record high, since the airport opened in 1937, is 101F on August 25, 1948. I'd gladly go to Vegas, though. The casinos are air conditioned and the bars never close.
  12. Yes, I do, and no, it cannot. The intestinal damage caused by celiac disease is in the small intestine, not the colon.
  13. Open Original Shared Link can be made from almost anything from which a sugar can be extracted. Corn is one option. There are many. The source can be dairy as well as plant. The key determinant is the fermenting agent, the Xanthomonas Campestris bacterium.
  14. Sorry, no vodka here. Gin? Mebbe I can find some Bacardi, but I don't have pictures.
  15. If soy in any form (except soybean oil) is in a food in the US, by federal law "soy" must appear either in the ingredients list or in a "contains" statement adjacent to the ingredients list.
  16. Toasters fill with crumbs and are just about impossible to clean. The wires that keep the toast upright and away from the elements pick up matter from what is toasted between them. Crumbs come off what is being toasted and end up everywhere. I'm in Canada. I can buy a two-slice toaster at Canadian Tire (don't be fooled by the name, it's a department store...
  17. Please elaborate, including where the gluten is and a source to verify it.
  18. Anything can be malted. Barley is the most common, which is why malt is on the avoid list. But if it specifically states that the malt is gluten-free I would accept that. As Karen said, rice is a possible gluten-free source of malt. It could also be corn.
  19. I have no idea why sugar would be an issue. Some of us (not including me) have issues with corn and/or fructose, and so must avoid things sweetened with High Fructose Corn Syrup. Fortunately, the trend towards HFCS is reversing, and many manufacturers are putting sugar back in their recipes.
  20. While it applies to packaged foods, not restaurant meals, FALCPA specifically exempts "highly refined oils" from the definition of an allergen. It is not just soybean oil that is exempt.
  21. This is in regard to Canadian rules. In Canada, since cheese is naturally gluten-free, it is considered misleading to describe any particular cheese as gluten-free. Only products which might reasonably contain gluten, but in fact do not, can be marketed as "gluten-free." You can say something like: "this cheese, like all cheese, is gluten-free." ETA: I...
  22. This topic is very old, but may be of some help: None of the participants there have been here recently.
  23. As I am diabetic, I don't eat chocolate as a rule. But I understand that there are are some which have neither soy nor barley. Along with soy, watch carefully for malt flavor in chocolate as a sweetener.
  24. Hi, xxkristin, In the US, wheat is a top-eight allergen under federal law (FALCPA) so if the lecithin is from wheat, the word "wheat" must appear on the label. Permitted forms are: Wheat Lecithin; Lecithin (Wheat); or, a "Contains: Wheat" statement adjacent to the ingredients list. In Canada, regulations designate wheat as a "priority allergen....
  25. I don't see anything in either of those ingredient lists that would be a gluten concern. FWIW, until a few years ago, Heinz regular ketchup was gluten-free, but the organic one had gluten. I think it was in the form of malt vinegar from organic barley.
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