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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
    Also, in the U.S. if ANY food contains milk, including pepperoni sticks, it has to be clearly listed. Just read the ingredients.
  2. lovegrov
    I'm sorry, but this is just untrue in the U.S. Virtually no processed meat has gluten. Oscar Meyer, Hillshire Farm, Boar's Head, Kroger, Buddig. All either safe or will clearly list gluten. I can't name a hot dog or a salami or pepperoni that has gluten. If you know otherwise, please provide a list of the processed meats that absolutely have gluten. ...
  3. lovegrov

    ARCHIVED So Pissed!

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

    Not to lecture, but this is a good example of why you HAVE to talk to a manager or somebody else at the restaurant. I'll bet anybody there could have told you the first time that the fryer was not dedicated. richard
  4. lovegrov
    Why did you think your kids can't have these? I know of almost no lunchmeats that have gluten. richard
  5. lovegrov
    Can't help as to what's happening but it's not a gluten thing. Injectables don't contain gluten. richard
  6. 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
  7. lovegrov
    From Wikipedia: "Disodium pyrophosphate also is found in frozen hash browns and other potato products, where it is used to keep the color of the potatoes from darkening." It would be gluten-free. richard
  8. lovegrov
    Not a worry. richard
  9. lovegrov
    Never found one that isn't gluten-free. If it doesn't list wheat or malt, it's almost certainly gluten-free. richard
  10. lovegrov
    GREAT!!! I love it. Thanks, Peter. But Conagra needs to change it's FAQ to make that more clear. What I posted would seem to say they just list wheat. richard
  11. lovegrov
    Different grains affect celiacs in different ways. It appears that MOST (not all) people who have celiac do not react as horribly to barley or rye as they do to wheat. I can't give you a link and I can't tell you why, but in the years I've been on celiac boards, it seems to me there's no question this is true. This does not mean you should ingest barley...
  12. lovegrov
    Virtually every lunch meat. Read the ingredients. richard
  13. lovegrov
    At this point the U.S. has no official gluten-free standard, although 20 ppm is definitely being considered. 20 ppm probably has little to no apparent effect on most people with celiac, but some definitely react. As for having zero percent gluten, no test can determine that, although it can go a good bit lower than 20. richard
  14. lovegrov
    Peter's right. gluten-free. richard
  15. lovegrov
    If they have a gluten-free menu, I generally trust that because no place is going to claim gluten-free items and then poison you on purpose. But, wherever you go there's always the chance of CC, but you can cut down on that by trying to go at slower hours and, as mentioned before, by making friends with the server and/or the manager. richard
  16. lovegrov
    Peter, I can't call ConAgra right now but this item from their FAQ has me questioning whether they now list all gluten. "Which of your products contain gluten? We are sorry to inform you that we do not have a source that lists the gluten content of our products. However, our product labels list common allergens, such as wheat, for those allergic to wheat...
  17. lovegrov
    No pufffee, it mean the corn starch is less than 1% of the total ingredients. If wheat is involved in any way, it HAS to be listed. richard
  18. lovegrov
    As Lisa says, ravenwoodglass (and everybody else), if vinegar is derived from wheat (which ALMOST never happens in the U.S.) the wheat still must be listed.
  19. lovegrov
    You don't say what country you're from, which can make a difference. Anyway, McCormick in the U.S. clearly lists any gluten, not just wheat. I have no idea what PC blue menu is. richard
  20. lovegrov
    sandsurfgirl is absolutely right, you MUST talk to the chef or somebody in charge. And you must do it at any restaurant. richard
  21. lovegrov
    If you ant to be VERY careful do the aluminum foil thing, but I would heat it to the max and then scrub with a brush. Then keep it gluten-free after that. You should be fine. richard
  22. lovegrov
    In my experience the two are VERY different looking. richard
  23. lovegrov
    Roben Ryberg's cookbooks have simple recipes that turn out great. And she's a wonderful person, as well. richard
  24. lovegrov
    The best bread I've had is the ciabatta recipe from 125 Best gluten-free Recipes richard
  25. lovegrov
    I LOVE Mary's Gone crackers. richard
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