Re: venting - Lays

[Guest guest]

Lay's Stax and plain Fritos are made on dedicated lines. You should

be able to enjoy those with no fear of CC. I also eat Cheetos and

Tostitos tortilla chips with no problems.

You just need to use your own comfort level to make these decision,

not be led by those who must adhere to the extremes. Others may have

additional intolerances which cause them to have a reaction that you

don't have to worry about. I, personally, read labels and don't

worry much about CC unless it's a company with a documented CC

problem. I know others who follow the same guidelines and have

perfectly normal antibody tests. I do have gastro symptoms when I

get gluten, but that hasn't happened but maybe 3 times in 6 months GF.

I feel that if we stress SO much about this cross contamination

thing, we are causing ourselves more harm in stress-related maladies

than we are benefiting in avoiding gluten.

Let me assure you that I am NOT relaxed about being gluten-free - I

eat most of my meals at home and am very adamant about label-

reading. I just don't think it's necessary to call every company

with a quiz on every other product they manufacture.

Celeste

Lay's say

> they are gf but many of you say so not so fast.

>

>

[Guest guest]

> > don't have to worry about. I, personally, read

> > labels and don't

> > worry much about CC unless it's a company with a

> > documented CC

> > problem. I know others who follow the same

> > guidelines and have

> > perfectly normal antibody tests. I do have gastro

> > symptoms when I

> > get gluten, but that hasn't happened but maybe 3

> > times in 6 months GF.

> > I feel that if we stress SO much about this cross

> > contamination

> > thing, we are causing ourselves more harm in

> > stress-related maladies

> > than we are benefiting in avoiding gluten.

> > Let me assure you that I am NOT relaxed about being

> > gluten-free - I

> > eat most of my meals at home and am very adamant

> > about label-

> > reading. I just don't think it's necessary to call

> > every company

> > with a quiz on every other product they manufacture.

There is some wisdom in these words but I have to say, I was a bit

put-off by lays claim that they do not clean their equipment between

batches. There are two kinds of cross contamination, one is chemical,

and the other is microbial. During certain process the CC might have

no risk of microbial, but failure to adequately clean wetted

processes between runs can cause the accumulation of microbes and

these could combining with the chemical CC create conditions for

restimulating CD after a person is cured.

That lays claims the frito is made on a separate line is no solice

given it gives me some problems and contains nothing but corn, which

I am otherwise very tolerant of. Ergo something is different. That

they claim openly they don't clean between runs is a good possible

explanation that there may be G that has worked its way in, or it

could be microbial contanimantion during the pasting process.

Like you I think some here go overboard with the utensils cleaning

and stuff, but somewhere between a residue on a spoon and a fortune

cookie there is a limit to how much gluten one should have. One has

to remember that early onset disease is more acute than late onset,

and classically more fatal, and probably represents a higher

sensitivity, both on the part of the child and on the emotions of the

parent. I personally can only go by the literature, my experience.

This does not apply to everything. As the saying goes 'if we knew

everything it wouldn't be called research, would it'.

I should just also Add I finished a batch of corn bread I made with

Bob's Red Mill Rice flour, today, the recipe that was provided was

great, better than that previously made with wheat. Nor did I have

any negative reaction to the cornmeal (from WholeFoods bin or the BRM

flour). Since I consumed this over a 3 week period it is not an

endorsement of either; however, I am going urge my wife to switch to

the BRM flour to prevent accidental cross contamination. The one

thing I noticed about the cornbread it has a nice clean taste,

cleaner than regular cornbread and better the Quihoa or Soy flour

cornbread. I am working on getting it more fluffy.

[Guest guest]

Philip….

Having my eggs at room temp (or even a

little warmer) makes my cornbread fluffy. I just take them out of the fridge

and stick them in a bowl of hot water for approx. 5 mins, while I get the rest

of my ingredients together. Try it and see if it works the same way in your

recipe.

Re: venting -

Lays

cornbread. I am working on getting it more fluffy.

[Guest guest]

,

I don't want to misrepresent the strenuousness with which I follow

the diet. I did get rid of all the wooden spoons, don't use the

teflon or cast iron pans, and have a pretty much GF kitchen at home.

(DH has his pasta, bread and wraps, but GF other than that.) I even

changed a few makeup products that had wheat and oats. I read labels

well. I am not non-chalant about it. But if a label says GF, I

don't call on it. I also tend to eat the same items most of the

time, things I am comfortable with. If a company says that they

can't guarantee it's GF or if I have read such on a confirmed

products listing, I won't use the product. I do not eat Brach's

candies. I think there is much, much more risk in eating out than in

consuming a manufactured product with GF ingredients.

Celeste

>

> >

> > Lay's Stax and plain Fritos are made on dedicated

> > lines. You should

> > be able to enjoy those with no fear of CC. I also

> > eat Cheetos and

> > Tostitos tortilla chips with no problems.

> > You just need to use your own comfort level to make

> > these decision,

> > not be led by those who must adhere to the extremes.

> > Others may have

> > additional intolerances which cause them to have a

> > reaction that you

> > don't have to worry about. I, personally, read

> > labels and don't

> > worry much about CC unless it's a company with a

> > documented CC

> > problem. I know others who follow the same

> > guidelines and have

> > perfectly normal antibody tests. I do have gastro

> > symptoms when I

> > get gluten, but that hasn't happened but maybe 3

> > times in 6 months GF.

> > I feel that if we stress SO much about this cross

> > contamination

> > thing, we are causing ourselves more harm in

> > stress-related maladies

> > than we are benefiting in avoiding gluten.

> > Let me assure you that I am NOT relaxed about being

> > gluten-free - I

> > eat most of my meals at home and am very adamant

> > about label-

> > reading. I just don't think it's necessary to call

> > every company

> > with a quiz on every other product they manufacture.

> > Celeste

>

[Guest guest]

As I replied to in an earlier post, I did get rid of wooden

spoons and no longer use our teflon and cast iron. There are so many

things that are easily within our control that we can do something

about. I took care of those things first. Now, I believe there is

much more risk in eating out in restaurants - anything - than

consuming manufactured products which have no G ingredients. Yes,

you might get CC, but you might also have other sensitivities that

you haven't discovered yet. Maybe you're making a pig of yourself

and eating too many and getting a stomachache. That happens to me,

sometimes, especially if combined with bean dip! You may be

sensitive to whatever oil they use. Who knows - but I don't think we

should immediately call it gluten. Those who are that sensitive

should stick to simple, whole foods and not rely on manufactured food.

I would never take a risk of scooping a bulk ingredient out of a

bin. It's just too easy to buy stuff in a bag that is clean. These

kinds of things just don't make sense to me. Why eat a product that

MIGHT be GF when there is a comparable product that IS GF?

For fluffier cornbread, increase your eggs by 1 and use buttermilk.

The quality of your cornmeal will also make a difference. We buy

ours from a mill that only grinds corn on their stones. Logan's

Turnpike in N. Georgia. They ship and it is awesome.

Celeste

> Like you I think some here go overboard with the utensils

cleaning

> and stuff, but somewhere between a residue on a spoon and a fortune

> cookie there is a limit to how much gluten one should have. One has

> to remember that early onset disease is more acute than late onset,

> and classically more fatal, and probably represents a higher

> sensitivity, both on the part of the child and on the emotions of

the

> parent. I personally can only go by the literature, my experience.

> This does not apply to everything. As the saying goes 'if we knew

> everything it wouldn't be called research, would it'.

> I should just also Add I finished a batch of corn bread I made

with

> Bob's Red Mill Rice flour, today, the recipe that was provided was

> great, better than that previously made with wheat. Nor did I have

> any negative reaction to the cornmeal (from WholeFoods bin or the

BRM

> flour). Since I consumed this over a 3 week period it is not an

> endorsement of either; however, I am going urge my wife to switch

to

> the BRM flour to prevent accidental cross contamination. The one

> thing I noticed about the cornbread it has a nice clean taste,

> cleaner than regular cornbread and better the Quihoa or Soy flour

> cornbread. I am working on getting it more fluffy.

[Guest guest]

> consuming manufactured products which have no G ingredients. Yes,

> you might get CC, but you might also have other sensitivities that

> you haven't discovered yet. Maybe you're making a pig of yourself

> and eating too many and getting a stomachache. That happens to me,

> sometimes, especially if combined with bean dip!

Actually I only consume fritos as emergency food in the afternoon,

about 4 to 5 hours after lunch, and no more than a handful, more than

a handful and I get a head-ache and loose my appetite. I can eat a

basketfull of homemade cornchips from masa I make at home. There is

something in the cornchips, for certain.

[Guest guest]

That's interesting. I'll have to be more aware next time I eat them

(which is very rarely). I did most definitely notice a reaction to

some GF cornflakes I bought right after dx. Every time I tried to

eat them, I'd get a stomach ache. It was a GF company (can't

remember which one) so I don't doubt they were GF. But something in

them didn't agree with me. I just used them as casserole topping and

it didn't seem to bother me in small quantities like that.

Celeste

>

> > consuming manufactured products which have no G ingredients.

Yes,

> > you might get CC, but you might also have other sensitivities

that

> > you haven't discovered yet. Maybe you're making a pig of

yourself

> > and eating too many and getting a stomachache. That happens to

me,

> > sometimes, especially if combined with bean dip!

>

> Actually I only consume fritos as emergency food in the afternoon,

> about 4 to 5 hours after lunch, and no more than a handful, more

than

> a handful and I get a head-ache and loose my appetite. I can eat a

> basketfull of homemade cornchips from masa I make at home. There is

> something in the cornchips, for certain.

[Guest guest]

Are you sure it wasn't the milk you ate the cornflakes with that bothered you? I have heard several complain that when they were first "healing" they had to go off dairy for a period of time.

B

From: crc0622 Sent: Tuesday, January 18, 2005 2:24 PMTo: SillyYaks Subject: Re: venting - Lays

That's interesting. I'll have to be more aware next time I eat them (which is very rarely). I did most definitely notice a reaction to some GF cornflakes I bought right after dx. Every time I tried to eat them, I'd get a stomach ache. It was a GF company (can't remember which one) so I don't doubt they were GF. But something in them didn't agree with me. I just used them as casserole topping and it didn't seem to bother me in small quantities like that.Celeste> > > consuming manufactured products which have no G ingredients. Yes, > > you might get CC, but you might also have other sensitivities that > > you haven't discovered yet. Maybe you're making a pig of yourself > > and eating too many and getting a stomachache. That happens to me, > > sometimes, especially if combined with bean dip!> > Actually I only consume fritos as emergency food in the afternoon, > about 4 to 5 hours after lunch, and no more than a handful, more than > a handful and I get a head-ache and loose my appetite. I can eat a > basketfull of homemade cornchips from masa I make at home. There is > something in the cornchips, for certain.

[Guest guest]

Bridget,

Thankfully, I never had a problem with dairy, even early on. I am a

complete dairy fiend.

Celeste

> Are you sure it wasn't the milk you ate the cornflakes with that

> bothered you? I have heard several complain that when they were

first

> " healing " they had to go off dairy for a period of time.

>

> B

>

> ________________________________

>

> From: crc0622 [mailto:jdcrcollins@c...]

> Sent: Tuesday, January 18, 2005 2:24 PM

> To: SillyYaks

> Subject: Re: venting - Lays

>

>

>

> That's interesting. I'll have to be more aware next time I eat

them

> (which is very rarely). I did most definitely notice a reaction to

> some GF cornflakes I bought right after dx. Every time I tried to

> eat them, I'd get a stomach ache. It was a GF company (can't

> remember which one) so I don't doubt they were GF. But something

in

> them didn't agree with me. I just used them as casserole topping

and

> it didn't seem to bother me in small quantities like that.

> Celeste

>