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lovegrov

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Everything posted by lovegrov

  1. lovegrov

    ARCHIVED Fast Food?

    lovegrov replied to Ronnie's topic in Gluten-Free Restaurants

    Almost all of these places have a gluten-free list or a list of the top 8 allergens online. You can look them up. However, fast food places carry a very high risk of CC. richard
  2. lovegrov
    Did GSK actually say Zofran definitely has gluten in it or did they give you the "we can't guarantee" ingredients from suppliers line? If the second, it's almost without question gluten-free. Glutenfreedrugs.com lists all forms of Zofran as gluten-free. richard
  3. lovegrov
    From what I've read it's not snake oil, but there's along way to go before it's confirmed. Don't get your hopes up yet but keep your eyes on it. richard
  4. lovegrov
    Some people are also allergic to wheat. This could explain reactions from breathing or touching. richard
  5. lovegrov
    Canola is made from rapeseed. In addition, corn is not one of the top 8 allergens so it does not have to be clearly labeled, although many do so anyway. richard
  6. lovegrov
    A product like this is not going to have barley, IMO. rciahrd
  7. lovegrov

    ARCHIVED Curry Powder

    lovegrov replied to Dyang's topic in Coping with Celiac Disease

    No white or black pepper that I know of has gluten. What brand is the curry (sounds like it should be fine)? richard
  8. lovegrov
    ALL first-degree relatives should be tested, including yourself, even if you have no symptoms at all. Your fiance's doctor sounds incompetent. richard
  9. lovegrov
    Not only do soaps very rarely have gluten, but if you rinse well, which we all should do, there shouldn'ty be any problem. richard
  10. lovegrov
    The problem I have with these articles is that they're full of "may be" and "might be" and "could be" and completely devoid of any real examples. Why doesn't he tell us what some of the major olive oil companies actually do? Maybe because what they do isn't really as bad as he makes it sound? I don't doubt that we might get some inferior oils and I wish...
  11. lovegrov
    Sounds like a garlic problem. richard
  12. lovegrov
    In more than 4 years I've never found a light or regular mayo that isn't gluten-free. Many -- if not most -- yogurts are also gluten-free. richard
  13. lovegrov
    Before I was diagnosed I had quit eating a lot of gluten things, like pizza, without knowing why. There are things I most definitely miss, but in more than four years of being gluten-free I've never seriously considered eating something I knew had gluten. richard
  14. lovegrov
    Caramel color is not a threat. Some blue cheese culture is started on bread (whether any gluten even transfers is really unknown) but many are started on other mediums now. You have to check. And distilled alcohols are considered OK, even if they use wheat. richard
  15. lovegrov
    Your friend has most definitely overreacted but you might also think about what you told her about the diet at first. I remember regaling poeple with all this "dangerous" condiments and ingredients (these were the days when I thought all distilled vinegar was bad and that virtually every salad dressing was forbidden) and how one tiny speck of gluten would...
  16. lovegrov
    Malt flavoring is ALMOST always from barley but not always. Althugh I always assume it is barley, malt can be made from any grain. In the past I've heard of a few products with corn malt, but I don't remember what they are now. richard
  17. lovegrov
    If the morphine was injected or IV, it's definitely gluten-free. The other two are gluten-free, according to glutenfreedrugs.com. richard
  18. lovegrov
    Natural charcoal is always OK. Briquettes almost without exception have wheat starch (and a bunch of other stuff). "Real" charcoal is better. richard
  19. lovegrov
    Hydrolized proteins and even modified food starches are in fact almost always gluten-free, and now if they have wheat it has to be listed in food. And wheat is what would be hidden in these things. The only warning heere is that if a company still has labels it printed up before the labeling law took effect, they can use those labels until they're gone. ...
  20. lovegrov
    My family either calls and asks me questions about foods and ingredients or saves the package with the ingredients. I also quiz them about how they made something and what went into it. I don't expect them to know all the details of being gluten-free (although some do know a fair amount) and I don't expect everything we eat to be gluten-free, but I expect...
  21. lovegrov
    That's wrong. HFCS is gluten-free, although it's not a bad thing for everybody to avoid when they can. richard
  22. lovegrov
    Frustrating but not real unusual. I got mine quickly only because I was so sick I was in the hospital. Otherwise, it would have been weeks. richard
  23. lovegrov
    Another way your healing can be slowed a lot is if you eat out much. Even at careful places, contamination chances are quite high. If you haven't been taking a probiotic, you should find one that's gluten-free/CF and start taking it. You could have some bacterial overgrowth. richard
  24. lovegrov
    Overall my family is VERY cooperative and understanding, but I don't eat a thing until I've seen the labels and asked questions. Even though every hotdog I've seen in the U.S. has been gluten-free except Natahn's, I still check to make sure it isn't Nathan's. richard
  25. lovegrov
    Commercial rotisserie chicken sometimes has wheat clearly listed. Did you check? Others times it's contaminated from other things that do have wheat. Under U.S. law, raw chicken that's "injected" with anything would have to clearly list it if it contains gluten. I've never found raw poultry with gluten. richard
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