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lovegrov

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Latest Celiac Disease News & Research:

Everything posted by lovegrov

  1. lovegrov
    Hmm, looks somewhat like DH but if you think you've been pretty strict about your diet, it also could be something else. My psoriasis started after I went gluten-free. I also get little blisters like that on my hands (and nowhere else) occasionally but It is NOT DH. Anyway, a decent dermatologist should be able to tell pretty easily. richard
  2. lovegrov
    I have never seen anybody else complain that Hormel pepperoni affects them. richard
  3. lovegrov
    Pretty certain that Rissoteria in NYC does use dedicated ovens for their gluten-free pizza. I think. richard
  4. lovegrov
    Unless somebody eating gluten was also using it, I'd keep looking for another source. I've been gluten-free for more than 10 years and never found a cream cheese with gluten. richard
  5. lovegrov
    Anybody who has a butcher who cuts the meat and then adds seasonings or blends to it on the same counter should consider looking for another store. Quite unsanitary and not the way it's done at my regular store. richard
  6. lovegrov
    Not in the U.S. ricahrd
  7. lovegrov
    I';ve heard of even some not so sensitive people reacting to some Amy's products. richard
  8. lovegrov
    I took dapsone for more than 20 years, mostly 25-50 mg a day. My father took it for 30. Our doctor did not know about celiac But he DID urge us to quit eating wheat, which we didn't want to do. Dapsone can have side effects but if you look the really serious ones are rare and pretty much reverse when you stop taking it or cut back. I have never heard of...
  9. lovegrov
    Salt is not a problem. richard
  10. lovegrov
    It's at janeskrazy.com and there's a contact e-mail, but the ingredients aren't listed. Anyway, if there's no wheat and no malt, I'd use it. Still, you can contact them. richard
  11. lovegrov
    I'm not claiming that I can absolutely guarantee that every single theater popcorn is gluten-free, but in 10 years I've yet to find one that isn't. And that includes the buttery type topping. richard
  12. lovegrov
    There's nothing in those ingredients with gluten. richard
  13. lovegrov
    I haven't the slightest problem with canola oil. richard
  14. lovegrov
    Generally speaking the worry about seasonings is overblown. Yes, a handful of seasoning blends (NOT spices, as Peter points out) do have gluten, but at least in the U.S. the gluten always comes from wheat and it's always listed. richard
  15. lovegrov
    "I always react to Tyson chicken, along with Holly Farms, Great Value, and Kroger brands," I've used all of those brands except GV and they are gluten-free. richard
  16. lovegrov
    Never seen an applesauce with gluten in 9 years. richard
  17. lovegrov
    I think what Lisa was saying in essence is that your husband will not absorb gluten through his skin. Yes, if he gets crumbs on his hands and then transfers that to his mouth, he could get sick. But just touching it, no. richard
  18. lovegrov
    Any "anti-clumping" agent using wheat would have to clearly be listed as such. That said, I can't remember the last time I've seen wheat used that way. It would affect the taste and consistency of a recipe. richard
  19. lovegrov
    The balsamic jury is not out at all. Balsamic vinegar is absolutely gluten-free. The other poster has a host of other allergies that make balsamic bad for her, but not for you, unless you have the same allergies. Which brings up a different point. In this case, all Heather asked about was gluten. Not yeast. Not sugar. But one of the posts went into a bunch...
  20. lovegrov
    I've never ever found a raw poultry that had gluten, even the ones that list broth. richard
  21. lovegrov
    Also, at one Wendy's (haven't noticed at others, I saw workers putting a fried something else (can't remember what) in a rack right above the french fryers, I guess to keep warm. Strong chance of crumbs falling in. I've eaten Wendy's fries in the past and have never had suspected a reaction to them, but they're off my list now. richard
  22. lovegrov
    Never found one that isn't gluten-free. If it doesn't list wheat or malt, it's almost certainly gluten-free. richard
  23. lovegrov
    The comment about MFS is just flat-out wrong. richard
  24. lovegrov
    Of course this in one of those things with no pat answer. It all depends on the person, the amount of damage, what and how much you ate, and so on. richard
  25. lovegrov
    As Peter said, the limit is most definitely not zero. In fact, Europe allows Codex low-gluten wheat starch, which most people on this list would probably never even touch. richard
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