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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
    Janet, the problem is simple. You lack the Scottish heritage that I have. Otherwise you would respect and welcome your thistles. From Wikipedia: In the language of flowers, the thistle (like the burr) is an ancient Celtic symbol of nobility of character as well as of birth, for the wounding or provocation of a thistle yields punishment. The thistle...
  2. psawyer
    Welcome to our community.
  3. psawyer
    Susie, As a teenager, there are some things about your life that you do not have control of. You are old enough to make your own decisions about some things. You have the right to decide what you will (or will not) eat. Nobody can "make" you eat anything. If this was a parent trying to force something on you, there might be some room to argue. They...
  4. psawyer
    I would respectfully suggest that this is an extreme position. Most non-food products that are, in fact, gluten-free are not labeled as such. That doesn't mean they are not suitable for use by us.
  5. psawyer
    Hi, Bree. There has been a lot of discussion here about peronal care products. Opinions differ. The products that you put on your skin or hair can make their way into your mouth many ways. Whether there is enough gluten in them to be an issue considering the small amounts acutally ingested is an unresolved question. If it is not causing you a problem...
  6. psawyer
    Coffee is an essential nutrient for humans, unlike gluten which we can happily live without.
  7. psawyer
    Unilever and General Mills also clearly disclose gluten in the ingredients list. Open Original Shared Link
  8. psawyer
    In order to guarantee gluten-free status, they would have to test for the possible presence of unintended gluten. This testing would add to the production cost, so they don't do it. I would use the products.
  9. psawyer
    The people who make fun of your dietary needs and do not respect them are not what I would call friends. My friends respect me and my needs, even if they do not fully understand them. That is what it means to be a friend. Your mileage may vary.
  10. psawyer
    Please excuse this non-teenaged moderator for poking my nose in here. I came to look at a post needing approval and, well...here are my thoughts. I suppose that it depends on how severe the damage to your villi is, and how you cope with it. I was diagnosed as an adult. I didn't miss school, but it did affect my job performance. There were many mornings...
  11. psawyer
    The fries themselves are usually gluten-free, although there have been some cases where a coating containing gluten is on the fries. This is most likely for "curly" fries. The temperature of the oil in the fryer is not high enough to destroy gluten. If breaded foods are fried in the same oil, then there will be some contamination. Many factors play in...
  12. psawyer
    Welcome to the board. Two things come to mind: If you have damage to the villi caused by celiac disease, it will take some time to heal. During the healing process, you may experience reactions to almost any food, even food that is gluten-free. Some people experience withdrawal symptoms when gluten is removed from the diet.
  13. psawyer
    Corn gluten is not gluten is the sense used when refering to celiac disease. Most celiacs can eat corn, but some people, including some celiacs, are intolerant to corn.
  14. psawyer
    In the US, this is true. In Canada the first ingredient is malt vinegar from barley. From the original post, is seems that is also true in the UK.
  15. psawyer
    Until there is a regulated definition of gluten-free, many companies refuse, for legal liability reasons, to label their products "gluten-free," even though they, in fact, are.
  16. psawyer
    Corn is a real challenge. Casein is milk protein, and as such is an allergen that must be disclosed on the label in both Canada and the USA. "Unlisted ingredients" is a myth, although one with some basis. Everything contained in a food product in the USA and in Canada must be accounted for in the ingredient list. That is the law. There are some terms which...
  17. psawyer
    MFS is most commonly tapioca. Perhaps you are sensitive to tapioca?
  18. psawyer
    Well, believe what you want. In over ten years on the gluten-free diet, I have not had a single problem where one of the listed companies failed to follow their disclosure policy. I trust them. All of them.
  19. psawyer
    Knorr is a Unilever brand. Unilever brands will clearly label any gluten source by naming the gluten grain in the ingredients list. Look for the words "wheat," "rye," "barley" or "oats." If none of those words appear in the ingredients, the product is gluten-free. Open Original Shared Link
  20. psawyer
    Lipton is a Unilever brand. If there is gluten, it will be clearly disclosed by naming the grain in question. If you don't see the name of a gluten grain in the ingredients list, the product is gluten-free.
  21. psawyer
    I have added to the title to indicate that the topic is controversial. While I understand your perspective, even bad publicity based on misinformation is worthy of discussion. Better that we see it and rebut it than try to ignore it. My thought, anyway.
  22. psawyer
    It is possible for gluten to hide in flavoring, but it almost never does. Wheat, if present, will always be explicitly declared. The possible concern is barley. Shelley Case, RD, in her book Gluten-Free Diet: A Comprehensive Resource Guide says, It's not something I worry about.
  23. psawyer
    Kate79, you are correct that labeling shared equipment and/or facilities is completely voluntary in both the US and Canada.
  24. psawyer
    I personally don't worry. If you see "gluten-free" on a label where there is a questionable ingredient, you can assume that the food is actually gluten-free. Here's a list of companies that have a clear gluten policy. If you don't see "wheat, rye, barley, barley malt, oats" on the labels, its not there, or hidden in "flavors, starches, etc." Open Original...
  25. psawyer
    It is possible for gluten to hide in flavoring, but it almost never does. Wheat must be explicitly labeled. The possible concern is barley. Shelley Case, RD, in her book Gluten-Free Diet: A Comprehensive Resource Guide says,
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