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lovegrov

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by lovegrov

  1. lovegrov
    Penzey's spices are definitely fine for the vast majority of us. dilettentesteph, did you actually have problems specifically with Penzeys? I think that should be clear. richard
  2. lovegrov
    The caramel flavorings I've seen have been gluten-free, but check ingredients ot be sure. Caramel color is gluten-free. richard
  3. lovegrov
    Went to my local BWW and talked to the manager, and unless he's lying, they do NOT fry breaded items and the naked wings in the same vat or oil. According to him, the naked wing vat(s) stays too busy and mixing would change the flavor. Also shook the wings in a clean container. We ate there and I had no problem. When I got the check, I even saw that the waitress...
  4. lovegrov
    False negatives are not unusual, although more common in really young kids. HOWEVER, if you had been gluten-free for a while an then ate gluten for just 2-3 days, the possibility of a false negative goes way up. Your test was pretty much useless for determining whether or not you have celiac. richard
  5. lovegrov
    As far as I've been able to tell in 10 years of being gluten-free, you're talking Mission Impossible. You can come up with things that taste all right, but the same taste and texture as wheat? No. richard
  6. lovegrov
    And I haven't looked at a package since you can't get that brand here, but online it doesn't list soy sauce now. richard
  7. lovegrov
    If they are frying everything in the same oil now, then they've changed the way they do it. Same with the sauce thing, although I imagine that could be worked out as it was in the January post. I'll be checking with my local BWW but that place might be off the table now. richard
  8. lovegrov
    I'm pretty certain that a very high temp does in fact "kill" the gluten, i.e. incinerates it. As someone else mentioned, probably the self-cleaning temp would do it. richard
  9. lovegrov
    This is indeed one of the dangers of having so many old posts out there. You have to look at the dates. It does appear from the Farmer John website that their bacon no longer has gluten. As I remember, it used to contain soy sauce with wheat. In fact, it also appears that the McDonald's bacon no longer contains wheat. So my post from five years ago is...
  10. lovegrov
    I'm pretty sure that a skin biopsy that's positive for DH means you have DH. My derm never even bothered with anything other than a diagnosis by sight -- not even a skin biopsy. richard
  11. lovegrov
    Salt is not a problem. richard
  12. lovegrov
    Not a prayer. And a bad idea to boot, IMO. And even if you did win, what would you get it of it? Enough to pay the lawyer? richard
  13. lovegrov
    I'm sure there must be chicken broths out there that DO contain gluten, but I can't name one. Most are gluten-free. richard
  14. lovegrov
    Your dentist's office is no doubt simply repeating the manufacturer's old CYA statement that they can't guarantee their suppliers (who can, really?) and so there COULD be trace amounts. That's the only way they'd know anything about Sensodyne. It's a CYA statement that I generally pretty much ignore. I've never heard anybody complain they've been glutened...
  15. lovegrov
    Most have dedicated fryers but some don't, so they don't list the fries as gluten-free. You have to ask. richard
  16. lovegrov
    If it doesn't say wheat or barley it's almost certainly gluten-free. richard
  17. lovegrov
    There are folks who do not have celiac who have similar problems. Doubt celiac has anything to do with it. richard
  18. lovegrov
    There are in fact restaurants that do not follow this practice. Just because one family's chain does it doesn't mean they all do. richard
  19. lovegrov
    Both are gluten-free. Richard
  20. lovegrov
    Make that "studies" I have seen. richard
  21. lovegrov
    I don't know of any that have gluten. The makers of Sensodyne won't "guarantee" anything gluten free for legal reasons, but Sensodyne is gluten-free. No reason to avoid it. richard
  22. lovegrov
    And the good news is that if your problem is indeed gluten, you very likely will eventually start tolerating most of those foods that seem to bother you now -- as long as they don't have gluten. richard
  23. lovegrov
    Don't fear the reaper, either. richard
  24. lovegrov
    I doubt you got gluten from the wine. richard
  25. lovegrov
    The state I have seen say as many as 25 percent of people with celiac have or have had DH, not 1 percent. richard
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