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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
    Here is a partial list. Go! Natural - selected wet Merrick BG - wet and dry Natural Balance - selected wet (marked LID) Nature's Variety Instinct - wet and dry Now! - dry Taste of the Wild - wet and dry Wellness - selected wet and CORE dry Weruva - wet There are others.
  2. psawyer
    For most of us, there is a definite relationship between the amount ingested and the magnitude of the reaction and recovery time. Your doctor's perspective is dangerous because it leads to the idea, "I've eaten one bite by accident, so now I might as well finish the whole thing."
  3. psawyer
    Sensitivity levels vary from individual to individual. Here's what I know after eleven years. The effect of gluten on your system is a function of the *total* amount of gluten actually ingested. You can eat a slice of "gluten-free" bread at 10 ppm, or two slices at 5 ppm--the amount of gluten you ingest is the same. What you need to do is keep the total...
  4. 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]
  5. psawyer
    But is it gluten-free? Inquiring minds want to know.
  6. psawyer
    Planters is indeed a Kraft brand, and Kraft will clearly list any source of gluten in the ingredients, no matter how small the amount.
  7. psawyer
    I am seeing more and more posts that contain a link to the poster's blog. Board rule #2 says: This includes your blog, regardless of where it may be hosted. Please don't post links to your blog.
  8. psawyer
    That would be my first guess too.
  9. psawyer

    ARCHIVED Being Obese

    psawyer replied to conway's topic in Related Issues & Disorders

    Actually, one of the classic symptoms of celiac disease is the malabsorption of fat. Stools that float due to undigested fat are often indicative of celiac disease.
  10. psawyer
    I would suggest avoiding oats, at least at first. Some celiacs can tolerate pure oats; a minority can not. However, and this is big HOWEVER, commercial oats are contaminated with wheat because they are processed in the same harvesters, storage bins, trucks, packaging machines, etc. as wheat. Ninety-nine percent pure isn't good enough.
  11. psawyer
    Two tests are positive for celiac antibody detection. Total serum iga is normal, but with positive results that is not relevant--that test is done to unsure that a negative on the other tests is not due to an overall immune deficiency. Be aware that false negatives on the biopsy are not unusual. Damage to the villi can be spotty, and if a small number...
  12. psawyer

    ARCHIVED Endocrinologist

    psawyer replied to txplowgirl's topic in Doctors

    Among other things, they specialize glandular function, such as thyroid activity. Endocrinologists also treat diabetes.
  13. psawyer
    We use canola oil for cooking, and have had no problems. Some people do report having issues with it.
  14. psawyer
    We eat quinoa from time to time, and have never had a problem. If it has not already been done by the packaging company, you need to thoroughly rinse the quinoa prior to using it. In nature, it has a coating of saponins, which are a natural protection against insects, but do not generally agree with human digestion.
  15. psawyer
    I have, once again, been reminded of why I *DO* *NOT* shop at WalMart. My eyes!
  16. psawyer
    Welcome, I don't have a web site for you, and after eleven years gluten-free, I don't think that is the route to go. Web sites may provide a starting point, but the definitive answer is on the label. Read the label. The package you have may be older, or newer, than the information on the web site, even if it is the manufacturers own web site. ...
  17. psawyer
    There is another recent discussion about Chex. Click here. They have been sighted in a number of Canadian stores recently.
  18. psawyer
    I agree with GF. But I have an even bigger concern. As celiacs (and others with food issues), we want manufacturers to label clearly so that we can make informed decisions. A gluten-free label is helpful to me in that way. If companies get sued over gluten-free labels, well, it isn't a stretch to imagine that they will just stop putting the label on at...
  19. psawyer
    Just saw your other post in the Meeting Room. So you are in Auckland. When she is in NZ, Mushroom is near ChristChurch. I think she is currently visiting the Northern Hemisphere. She likes our summer better than the NZ winter.
  20. psawyer
    Tis indeed. Welcome, kiwibird. Are you in NZ? Mushroom is a part-time Kiwi...
  21. psawyer
    For those in the Toronto area, I just saw Chex at Longo's, a family-owned 24-store regional chain.
  22. psawyer

    ARCHIVED I'm So Happy!

    psawyer replied to Poppi's topic in Coping with Celiac Disease

    Awesome!
  23. psawyer
    Wheat Chex are made in a different facility from the other Chex cereals. The facility where the gluten-free Chex products are made does not make any products which contain gluten.
  24. psawyer
    I also didn't realize that we were talking about Canada. They are definitely offside if that is the case. Here is the applicable Canadian regulation. It applies to food sold in Canada, but food sold outside Canada may not have to adhere to the rule. Food and Drug Regulation B.24.018 No person shall label, package, sell or advertise a food in a manner...
  25. psawyer
    My wife found them today in the regular cereal aisle at Loblaw Great Food here in Markham (suburb of Toronto).
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