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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
    We love you too, Suze. Good to see you here again.
  2. psawyer
    Research into the role that zonulin may play in the celiac disease response is ongoing. It appears that there may be possible way to prevent the autoimmune reaction. It will not change the underlying condition, but may treat the symptoms to the extent that the worries we have about being hurt by small amounts of gluten are no longer a concern. This is a controversial...
  3. psawyer
    I don't see anything there that would make me believe that gluten intolerance, whether celiac disease or not, would go away with time.
  4. psawyer
    Please have a look at the topic here about the SCD. It has a lot of good information about the diet suggested by the author of that book. Towards the end of the discussion, it goes off topic into things that have nothing to do with the diet.
  5. psawyer
    In most cases, once the outbreak is under control, it is safe to consume small amounts of iodine as part of the strictly gluten-free diet.
  6. psawyer
    The best fit for this is "Celiac Disease - Coping with" -- to which I have moved it.
  7. psawyer
    Weight loss is common, and unfortunately some doctors consider it a requirement for considering a diagnosis of celiac disease. But there are many celiacs who gain weight.
  8. psawyer
    That would be why, as a diabetic, I don't use BBQ sauce.
  9. psawyer
    It is not something I use myself. But through this board I have heard that Kraft has some products you may want to look at. Kraft will clearly label any gluten source, no matter how small, in the ingredients list.
  10. psawyer
    Welcome back, Judyin Philly. I see you reading along.
  11. psawyer
    I don't have any scientific evidence to cite, but here are my thoughts. The longer you go on consuming gluten, the more the risk of related cancer increases. As soon as you go strictly gluten-free, it begins decreasing. I have heard that after an average of five years, your risk is the same as that of a person without celiac disease. The connection...
  12. psawyer

    ARCHIVED Gluten-Free Products

    psawyer replied to jldskier1234's topic in Doctors

    Could you be thinking of the program discussed in this topic?
  13. psawyer
    If you are in the healing process, you may react to foods which do not contain gluten. You are reacting because of the pre-existing damage in your intestine, not to the particular food. Vinegar is highly acidic and may provoke a reaction. When the single word "vinegar" appears in an ingredient list in North America it is almost always distilled apple cider...
  14. psawyer
    WONDER, the final volume of the WWW trilogy, was released today in Canada. Pholks in the US will have to wait until next Tuesday. Rob's book tour began this evening in Toronto and we attended and had a great time. Open Original Shared Link
  15. psawyer
    Disclosure of shared facilities is voluntary in the US and in Canada. There used to be a lot of things that could hide wheat, such as "modified food starch." That one almost always is corn or tapioca. Wheat is more expensive. Since FALCPA took effect in January of 2006, the presence of wheat in packaged food in the US must be explicitly declared on...
  16. psawyer
    In the US, there is currently NO regulated definition of "gluten-free". It means whatever the company wants it to mean. There is a proposed regulation that would set the bar at 20 ppm. This lack of a definition also means that "gluten-free" means whatever a lawyer can convince a jury it SHOULD mean. As a result many companies refuse to describe their products...
  17. psawyer
    Nate, if you are new to the diet, and have damage to your villi, you may experience random reactions to foods that are a result of the damaged villi, not the food. The healing process takes time.
  18. psawyer
    It is a clickable item just above the buttons and near the right hand side of the page. It is not a "button" -- just a clickable phrase. Look for: Board Rules/Privacy View New Content Mark Board As Read to the left of the RSS icon. It is context sensitive. If you are on the home page, or looking in the forums, it will show new posts. If you are in the...
  19. psawyer
    It is widely accepted that alcohol is gluten-free. Even if you don't agree with that conclusion, the amount in those products that actually gets ingested is very small. It is not something I would worry about.
  20. psawyer
    We don't know. It is scientifically impossible to prove that ANYTHING is 100% gluten-free. The best available test can detect 5 ppm and it is expensive. ANYTHING could have up to 5 ppm gluten and you could never prove whether it did.
  21. psawyer
    Hmm, Etta, those weren't the emissions that I was thinking of, but I think maybe I should keep upwind.
  22. psawyer
    Cat lover? That would be me. Jacquie and I are owned in a time-share arrangement by five cats. Three of them live in our house, and tolerate our presence as long as we feed and otherwise spoil them. There is a pet food and supply store in North Toronto where we are allowed to do business at the direction of the two cats who own that place. People who...
  23. psawyer
    So, this evening we had the annual charade known as "Earth Hour." Here in Ontario, our electricity is produced primarily by hydro dams and nuclear stations, both of which emit no carbon gases. Only a tiny fraction of our power comes from emission-producing fossil fuel sources. So, apparently this evening many Ontarians turned off their emission-free...
  24. psawyer
    Potato starch is not gluten, although some people do have troubles with nightshades. I don't recall cottage cheese being mentioned--just Ricotta and Mozzarella. "Fat-free" cheese is not cheese--it is a processed product designed to look and taste like cheese without actually being cheese. Pure, real cheese is naturally gluten-free, although it...
  25. psawyer
    Modified food starch is usually corn or tapioca. If you are sensitive to corn, it is a concern. It can be wheat, but this is rare as that is more expensive than the other sources I mentioned. In the US, if it is wheat, the presence of wheat must, by federal law (FALCPA), be clearly disclosed on the label. While I'm on the subject of once-considered ...
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