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psawyer

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Everything posted by psawyer

  1. psawyer
    Exactly my point. If you are concerned about the undetectable possible gluten level from the flavor, why on earth are you going anywhere near a restaurant, especially a fast food one...
  2. psawyer
    In the United States (and only in the United States) there is a wheat derivative used at the plant where McDonalds fries are manufactured. That derivative, along with a dairy derivative, is used to make a beef flavor. That flavor is added to the oil in which the product is partially fried before being frozen and shipped. At the store, the frying process...
  3. psawyer
    True. Most mainstream companies won't overtly claim "gluten-free" since they don't test for possible contamination. Make your own personal decision with which you are comfortable. In general, I eat products which have no intentionally included gluten, but that are not tested for the accidental presence of gluten.
  4. psawyer
    In the United States, wheat must by law be clearly disclosed. It is one of eight major allergens covered under the Food Allergy Labeling and Consumer Protection Act (FALCPA) which has been in effect since January 1, 2006. Unless General Mills has recently changed their policy, Laura is right that they will not hide rye or barley.
  5. psawyer
    Any list is not 100% complete, and as formulas change, they become dated. Dextrin is usually safe, although rarely it can be derived from wheat (which would have to be declared in the US under FALCPA). M&Ms are gluten-free. I have personally checked this out, as I get free ones from Mars reps frequently (my store sells Mars products at retail).
  6. psawyer
    This is a popular topic here. At any restaurant there is always a risk of cross-contamination. Fast food places may be a higher risk. At McDonalds, the fryers are physically separated and operated by different staff. The fries and hash browns are fried in dedicated fryers at the front of the store by the window crew. Everything else is fried in the back...
  7. psawyer
    "Shared facility" means that, somewhere in building, there is gluten. If you allow any gluten-containing products into your home, then your home is a "shared facility." If any of those gluten-containing products are eaten using utensils from your kitchen, then you have "shared equipment." For those of us who are extremely sensitive to trace quantities...
  8. psawyer
    This is simply not true. While in theory, it could be wheat, in my experience it never is. In the US, it would be required by law to be labeled as "wheat." Knorr is a Unilever brand, and Unilever (like Kraft, Con Agra, General Mills and others) will always clearly label any gluten-containing ingredient by naming the grain source.
  9. psawyer
    B12 deficiency is common in celiac disease.
  10. psawyer
    This topic is almost five years old--product specific information may be out of date. It has been a while for me, but I have had Frito's Original Corn Chips with no problems in the past.
  11. psawyer
    Five years later, this is still true. General Mills shares this label policy with Unilever and Kraft, among others. Product formulas may have changed, but the policy regarding clear disclosure of any gluten has not. ALWAYS READ LABELS.
  12. psawyer
    Actually, the European Codex standard is 20 ppm or 200 ppm, depending on the type of product. Zero is an ideal, but can not be enforced because there is no test that is that sensitive. The most sensitive (and expensive) tests can only detect 5 ppm. Tests that are economically feasible for food production are limited to a sensitivity of 20 ppm. As a...
  13. psawyer

    Allergic To Spouse?

    psawyer replied to Ms.T's topic in Doctors

    This topic has come up for discussion several times, and the consensus is that semen is gluten-free.
  14. psawyer
    In the US, Lea & Perrins is gluten-free. The version sold in Canada is made in Canada under licence and uses malt vinegar (the US one has distilled vinegar). It is the same recipe according to L&P--I guess it just calls for "vinegar" without specifying the source or type. I get the good gluten-free stuff with the help of a friend in Michigan.
  15. psawyer
    Excellent point!
  16. psawyer
    I have had it done twice; no worries. I was sedated and have no memory of the actual procedure and there were no aftereffects other than wooziness from the sedative for a few hours.
  17. psawyer
    If it is made from a gluten grain, it will be labeled as such. It is rarely derived from wheat, and in that case it must be labeled either as "wheat maltodextrin" or "maltodextrin (wheat)." If you see the single word "maltodextrin" it is not a source of gluten.
  18. psawyer
    McCormick will clearly disclose by name any gluten grain present. If you don't see any of the words "wheat," "rye," "barley," or "oats" then none of them are present in the product.
  19. psawyer
    Here in Canada, where we both are, "gluten-free" is rigorously defined: Food and Drug Regulation B.24.018 No person shall label, package, sell or advertise a food in a manner likely to create an impression that it is gluten-free unless the food does not contain wheat, including spelt and kamut, or oats, barley, rye or triticale or any part thereof....
  20. psawyer
    Will somebody pass the Tostitos? I'm getting hungry reading this. I'm not a fan of gluten-free lists, because things change and the list is out of date five minutes after it is created. If there is nothing questionable in the ingredient list, then who cares about a list. I know I don't. Let's not make a big deal about nothing.
  21. psawyer
    The new version packages have the words "Gluten-Free" in big letters on the front. If you don't see that, then you have the older version. I understand both are on store shelves.
  22. psawyer
    I have had the procedure twice, and it really is not a big deal. I think you are more likely to be killed in a car accident on your way to the hospital. Or jaywalking anywhere in The Loop. You will be fine, Anne.
  23. psawyer
    Lipitor is gluten-free as of when I last checked. If it weren't, I think I would have noticed--I have been taking it daily for about three years.
  24. psawyer
    Fiddle-Faddle, you state that, in the US, gluten-free means less than 200 ppm. My question was about the basis of that statement. As far as I know, the FDA has yet to establish a regulation about the designation "gluten-free," so how are we to know that the limit is 200 ppm. Maybe there is no established limit yet (my understanding). It could end up at...
  25. psawyer
    Can you provide your source for this, please. Although directed by law to develop a definition for "gluten-free" the last I knew the FDA had not yet done so, so "gluten-free" meant whatever the company using the term wanted it to mean. Various levels have been talked about. A limit level will be necessary, because to enforce a rule there must be a way...
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