Ham

[Guest guest]

I called our Sam's Club and they are not stocking the salt cured hams

for Easter. He said it would be next fall before they salt cured hams

are ordered again.

Jody

mom to -5 and -7

SCD 14 months

[Guest guest]

Thanks for the effort Jody,

I have a Sam's club in Greenwood I could check on. Should I just check on

salt cured hams. Want to make sure I ask about the right one. Also Grammy

said something about GFS, what would I ask or look specifically for? I have

one of them too!

Blessings,

Doreen

Re: Ham

I called our Sam's Club and they are not stocking the salt cured hams

for Easter. He said it would be next fall before they salt cured hams

are ordered again.

Jody

mom to -5 and -7

SCD 14 months

For information on the Specific Carbohydrate Diet, please read the book

_Breaking the Vicious Cycle_ by Elaine Gottschall and read the following

websites:

http://www.breakingtheviciouscycle.info

and

http://www.pecanbread.com

[Guest guest]

" Should I just check on salt cured hams. Want to make sure I ask

about the right one. "

--> Yes, ask if they have salt cured hams. If they say yes, then ask

for the other ingredients just to be sure that there is no sugar or

other illegals.

" Also Grammy said something about GFS, what would I ask or look

specifically for? I have one of them too! "

--> Hopefully, she will see this because I don't know anything about GFS.

Jody

mom to -5 and -7

SCD 14 months

[Guest guest]

Makes me wonder if others not have problems with some kinds of hams? My

son is a meat Market manager and he said they shoot chemicals in all

hams, something about making them turn " into hams " more quickly. I like

the plain old fashioned kind, shoulder/butt and he was under the

impression I would never get to eat ham again unless I found someone

with a smoke house to do it the old fashioned way. I don't know if he

can find out what those chemicals are but maybe they are GF. That's why

I am wondering if others seem to have no problems with certain hams

Coleen

[Guest guest]

I have been able to eat ham without any problem. There are certain brands that appear to be GF. I wondered about the glaze that made the ham "honeybaked" and I don't understand how they can say that there is no proteins in the wheat starch so it should be OK?

Ham

Makes me wonder if others not have problems with some kinds of hams? My son is a meat Market manager and he said they shoot chemicals in all hams, something about making them turn "into hams" more quickly. I like the plain old fashioned kind, shoulder/butt and he was under the impression I would never get to eat ham again unless I found someone with a smoke house to do it the old fashioned way. I don't know if he can find out what those chemicals are but maybe they are GF. That's why I am wondering if others seem to have no problems with certain hamsColeen

[Guest guest]

Here is an explanation that I found on a

website.

http://www.internethealthlibrary.com/DietandNutrition/gluten.htm

WHAT IS WHEAT STARCH

Wheat starch is produced from wheat four by

removing the proteins including gluten. Years ago it was believed that

all the protein could be removed, It is now recognised that it is

technically impossible to remove all traces of protein and a small

amount remains.

There are two types of wheat starch:

Commercial wheat starch which is not pure

enough to be suitable for Coeliacs.

Specially-manufactured wheat starch which

complies with the lntemational Gluten-free Standard (Codex Ahmentarius)

and can safely be included in the gluten-free diet.

Wheat starch of this purity is expensive and

it is most commonly used in products specially-manufactured for

Coeliacs, to provide palatable and acceptable bread and flour

substitutes.

/ O'Connor wrote:

I have been able to eat ham

without any problem. There are certain brands that appear to be GF. I

wondered about the glaze that made the ham "honeybaked" and I don't

understand how they can say that there is no proteins in the wheat

starch so it should be OK?

[Guest guest]

Thanks . I guess it makes a little more sense now. Geez, you never know with this stuff. Just when you think you have it figured out....................

Re: Ham

Here is an explanation that I found on a website.

http://www.internethealthlibrary.com/DietandNutrition/gluten.htm

WHAT IS WHEAT STARCH

Wheat starch is produced from wheat four by removing the proteins including gluten. Years ago it was believed that all the protein could be removed, It is now recognised that it is technically impossible to remove all traces of protein and a small amount remains.

There are two types of wheat starch:

Commercial wheat starch which is not pure enough to be suitable for Coeliacs.

Specially-manufactured wheat starch which complies with the lntemational Gluten-free Standard (Codex Ahmentarius) and can safely be included in the gluten-free diet.

Wheat starch of this purity is expensive and it is most commonly used in products specially-manufactured for Coeliacs, to provide palatable and acceptable bread and flour substitutes./ O'Connor wrote:

I have been able to eat ham without any problem. There are certain brands that appear to be GF. I wondered about the glaze that made the ham "honeybaked" and I don't understand how they can say that there is no proteins in the wheat starch so it should be OK?

[Guest guest]

/ O'Connor wrote:

I have been able to eat ham

without any problem. There are certain brands that appear to be GF. I

wondered about the glaze that made the ham "honeybaked" and I don't

understand how they can say that there is no proteins in the wheat

starch so it should be OK?

-----

Original Message -----

From:

Coleen

To:

SillyYaks

Sent:

Saturday, June 11, 2005 12:20 AM

Subject:

Ham

Makes me wonder if others not have problems with some kinds of

hams? My

son is a meat Market manager and he said they shoot chemicals in all

hams, something about making them turn "into hams" more quickly. I like

the plain old fashioned kind, shoulder/butt and he was under the

impression I would never get to eat ham again unless I found someone

with a smoke house to do it the old fashioned way. I don't know if he

can find out what those chemicals are but maybe they are GF. That's why

I am wondering if others seem to have no problems with certain hams

Coleen

What kind of hams are we talking about, lunch meats, canned, "finished

and packaged. I am wanting the old fashioned kind, I bake, slice off

nice slices, use bits and pieces for flavoring green beans and such and

then used to use bone for ham and beans-stomach hasn't healed enough at

this time for any beans though right now. the ham slices I fry and make

red eyed gravy, I really cook the old fashioned way-that's a

thankgoodness now that I am Celiac but still I have had to make a

number of changes in what I use these days

Coleen

[Guest guest]

That's the kind that I'm talking about. I don't like a ham sandwich unless it is "real" ham. We also fry the slices up (yummy!) but our bone goes to split pea soup! I have had very good luck with Cooks hams. I don't know about all the "injected" chemicals but their ingredient label is clear and I've never had a reaction from eating it.

Ham

Makes me wonder if others not have problems with some kinds of hams? My son is a meat Market manager and he said they shoot chemicals in all hams, something about making them turn "into hams" more quickly. I like the plain old fashioned kind, shoulder/butt and he was under the impression I would never get to eat ham again unless I found someone with a smoke house to do it the old fashioned way. I don't know if he can find out what those chemicals are but maybe they are GF. That's why I am wondering if others seem to have no problems with certain hamsColeenWhat kind of hams are we talking about, lunch meats, canned, "finished and packaged. I am wanting the old fashioned kind, I bake, slice off nice slices, use bits and pieces for flavoring green beans and such and then used to use bone for ham and beans-stomach hasn't healed enough at this time for any beans though right now. the ham slices I fry and make red eyed gravy, I really cook the old fashioned way-that's a thankgoodness now that I am Celiac but still I have had to make a number of changes in what I use these daysColeen