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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
    Welcome! Tocopherols are very highly processed. The Canadian Celiac Association lists them as gluten-free in food, regardless of the source. Not everyone agrees, so make your own decision. I don't worry about tocopherols.
  2. psawyer
    Do we know if they actually contain gluten, or are just "not gluten-free?" Read more about "not gluten-free" here.
  3. psawyer
    Maybe that is because you don't spend enough quality time here with us, Julie. Don't be a stranger.
  4. psawyer
    Welcome to the board. The confusion arises from the fact that the tests are not perfect, and can respond at a low level to things other than the things for which they are testing. That is why there is a reference range for each test, and that range varies from lab to lab.
  5. psawyer
    There are a number of companies that will always clearly disclose any gluten source in the foods they make. 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 Shared Link This makes shopping MUCH easier. Rye is almost never found in ordinary food. It only turns up...
  6. psawyer
    The post I've quoted below has some useful links. In the US, wheat must be explicitly listed by federal law, either in the ingredients list or in a "Contains" statement. Rye is very rare in foods--it is pretty much just in rye bread. Barley can hide, but is usually in malt flavors and listed as malt. Modified food starch is usually tapioca or corn.
  7. psawyer
    Jason, I have been on the board over six years now, the majority of that time as a moderator. There have been very, very few instances in that time where a member was advised to get counselling. I would venture to say that I could count those members on the fingers of one hand. I don't know if you read any topics you did not start. I can, however, say...
  8. psawyer
    All variants of Colgate and Crest are gluten-free.
  9. psawyer
    Hey, Julie the Bunnie is back. Yay.
  10. psawyer
    If you have a source to substantiate this, please share it with us. Usually, "may contain traces" is a legal disclaimer because products containing wheat are also manufactured in the plant. In Canada, "may contain" is not allowed as a substitute for labeling ingredients, nor as a substitute for good manufacturing practices. It may only be used when...
  11. psawyer
    No, you don't have to cut out all natural flavors. The risk is that barley malt could hide there. But it seldom does--since it is a relatively expensive ingredient, it will usually be listed. A list of companies that has 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...
  12. psawyer
    We got less snow than expected. The Toronto school board panicked last night and canceled classes for the first time since 1999. It was finished the first wave before we left home this morning. The second wave is beginning now.
  13. psawyer
    No snow yet here. It should start in about five hours. Just snow for us, no ice planned.
  14. psawyer
    ROCK is a movement founded my Dana Korn. It is an acronym for Raising Our Celiac Kids. This is a good list of safe foods, but has some incorrect (or outdated) information in the unsafe list. MSG, margarine, food color and spices are gluten-free. Most, but not all, salad dressings are gluten-free. In ten years, I have yet to find a pickle that actually...
  15. psawyer

    ARCHIVED Envelopes?

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

    This rumor has been around for ages, but I have never seen a confirmed case of adhesive actually containing gluten. It just isn't something I worry about.
  16. psawyer
    Sign above the urinal in a public facility: We aim to please. You aim too, please.
  17. psawyer
    Moi?
  18. psawyer
    Food intolerances are most commonly to proteins. There are other things in corn that you can be intolerant to, such as fructose, but fructose is present in much more than just corn. Zein, the protein in corn, is found only in corn and other forms of maize.
  19. psawyer
    There are some ingredients that are processed to the point that any protein content from the original source is below 5 parts per million. In turn, these ingredients form a small percentage of the total content in the finished product. As a content there, we are talking parts per billion. Rather than worry about this, I worry about being killed in a traffic...
  20. psawyer
    Your link doesn't work for me. To share a photo on FB here, you have to have your privacy settings allow anyone to see your photos. You should be able to link to an image on a picture-sharing site like flikr or photobucket.
  21. psawyer
    Some of us have problems with soy, but I am not aware of a direct causative connection. The sugar in milk is lactose. The enzyme to digest it, lactase, is produced by the villi, so there is a causative relationship between celiac disease and lactose intolerance. Many are able to eat dairy again once the villi heal and are again producing lactase. Others...
  22. psawyer
    For those suphphering phrom the phloo, Eye recommend phor medicinal purposes I suppose our new Kween can now klaim that the phloo is a Royal Nuisance.
  23. psawyer
    From the Canadian Celiac Association's Pocket Dictionary: CITRIC ACID ... ALLOWED An organic acid obtained through yeast or bacterial fermentation of glucose/dextrose derived from corn, beet sugar, molasses and rarely wheat. The manufacturing process renders citric acid gluten-free regardless of the source.
  24. psawyer
    Quick drive-by.
  25. psawyer
    As posted above, grain products can not be labeled as "Spices." Spices, as an ingredient, is gluten-free. 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]
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