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apprehensiveengineer

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Everything posted by apprehensiveengineer

  1. apprehensiveengineer
    It's possible that OP may react to smaller amounts of gluten that seem to be fine for others. Barilla is GFCO certified, so it should contain less than 10ppm gluten. If you are very sensitive then maybe that's too much for you personally. If you eat a lot of pasta in one sitting, that could also do it too - it's not the ppm that kills you, it's the amount...
  2. apprehensiveengineer
    Nima cautions against using the sensor for thick/sticky things like syrup or honey: https://nimasensor.com/nima-testing/ I could see CC occurring from small batch/homemade maple syrup, as Ennis_TX described. I suppose it's also possible that a factory might also produce malt syrups etc. in the same vats and not clean between batches, but seems unlikely...
  3. apprehensiveengineer
    Depends on the country. AUS - contains barley (Open Original Shared Link) USA - Snickers are devoid of gluten ingredients (Open Original Shared Link), Mars bars are imported from Europe Mars (the company) says that it will label allergens clearly if they are in the product, and provide precautionary statements if there is a risk of CC (Open...
  4. apprehensiveengineer
    I get DH and can't consume most processed gluten-free alternative foods (including Udi's) without bringing for the fury of the rash. One or two slices on an isolated occasion would probably be fine/minimally harmful, but if I eat 1-2 slices a day for any extended period, I'll be an crusty/itchy mess before long. I suspect that in my case this is to do...
  5. apprehensiveengineer
    Nice. I'm talking butternut, spaghetti, pumpkin. The hacksaw actually works beautifully, I just need to buy a kitchen-specific one. Squash are woody in texture, so you power through it in about 10 seconds if you have good hacksaw technique
  6. apprehensiveengineer
    Oh geeze. That's horrible... and that would definitely do it. I live in an older apartment (c 1940s) in which the drywall is definitely wheat-based, and realized I kept getting sick when I cooked squash. I knew that the squash was not the problem (obviously), but stopped eating it nonetheless as the pattern was clear, even though I couldn't figure it out...
  7. apprehensiveengineer
    Ah yes... dry beans. I am fortunate to live near a plant that only processes beans, pulses and rice (Western Rice Mills if you're on the west coast). I doubt that they test, but I would suspect that the biggest part of the risk with that type of food is in the plant where they pack them, as things like barley pearls and wheat berries are often sold as...
  8. apprehensiveengineer
    Solid advice. Wish that more people would consider that this might be necessary for some and not entirely paranoid. Could very well be airborne, but most likely culprit is something you're eating. That said, baking, construction/open drywall, farms/animal food and bulk/flour aisles in grocery stores are legitimate worries. I was recently having frustrating...
  9. apprehensiveengineer
    Former lifeguard and competitive swimmer here. There could be some potential issues, but I think it's pretty unlikely. Here's why I think that: 1. The water volume in a standard 25m pool is enormous (hundreds of thousands of liters). Assuming there are people swimming in the pool, any hot spots are likely to get dissipated pretty fast, so you'd have...
  10. apprehensiveengineer
    Hey, So I ran collegiate track and cross-country and trained at a high level while undiagnosed. Had I not been an elite level athlete, I do not think I would have been so insistent that there was something wrong with me. I suffered many stress fractures and had a lot of problems with anemia, but also had a lot of soft tissue injuries as well (herniated...
  11. apprehensiveengineer
    Err... don't know what happened to this thread in my absence, but thought I'd add some input that might be helpful. I'd been having some weird low-level CC issues for the last few weeks and couldn't figure out what it was - I eat very conservatively (only eat certified products or fresh meat/produce/dairy) and it was driving me crazy! I saw this thread and...
  12. apprehensiveengineer
    Not sure if they get distributed outside Canada/PNW, but Que Pasa makes certified gluten-free corn chips and tortillas if anyone is looking for extra safety. They are mainstream in most grocery stores here, and are the least expensive corn chips you can buy. Also legitimately very good. I've never tried Mission, but I've had problems with gluten-free...
  13. apprehensiveengineer
    I believe it is ~$20-25 CAD for the standard jar (600g) at Whole Foods here, so more expensive. This is however, a bargain compared to most other protein powders I see (upwards of $50 for similar amounts!). Packaged food, animal products and alcohol in Canada are stupid expensive, especially if you're off the "main line" (ie. Great Lakes/St Lawrence corridor...
  14. apprehensiveengineer
    Thanks Ennis_TX! That's what I was hoping to hear I've never been a big protein powder user even pre-diagnosis despite being a fairly high level endurance athlete, so my awareness of what's out there is low. I've always preferred "real food," however, I was trying to find a protein powder because I have some extended job-related travel coming up, and...
  15. apprehensiveengineer
    Has anyone tried this product (Whole Foods carries it in the PNW)? http://www.omeganutrition.com/pumpkin-protein-powder-21-oz-epppp021 Its only ingredient is pumpkin seeds, which is appealing to me as I am allergic to soy/pea protein on top of celiac. The company says it's gluten-free and elsewhere states that all of their products are gluten-free/produced...
  16. apprehensiveengineer
    Yikes... beer was actually the thing that made me suspect I had celiac in the first place, so this article isn't even anecdotally reasonable. I noticed that I would have beer, any amount and the next day I would have what I thought was a terrible hangover. Then I realized this didn't happen when I drank other types of alcohol... Anyways... I'd be careful...
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