ANYTHING a person reacts badly to can cause or exacerbate OCD. I don't think celiac has a special role in that, just one we notice.

Your relative is irrational to the point of pathology; I don't think most people are. Sure there are a few extreme people on celiac boards but then, there are on lowcarb boards too.

I think this indicates in you as much a personal reaction to the topic as Anne has for her own reasons. ;-)

It would if I had gotten emotional about it. I do have a little bit of a soapbox attitude, obviously, but I don't feel very defensive or angry about it. Not any more than I do about, say, the proper method of dog instruction.

About which, by the way, I have very strong opinions.

Well I think dog instruction is the one thing we haven't yet covered in this thread, so thanks for bringing it up.

Just like our bodies, we have to find a way to make the dog want to do what we want it to do. Punishment just increases the dogs desire to find a way to avoid punishment, but not necessarily to obey your commands.

Starvation (low calorie) makes our body find ways to steal energy from our metabolism in order to preserve our fat stores.

Heh... Topic prostitution.

Ooooooh.... you coined a new webjective.

Can someone please tell me what is dextrin? My daughter gave me dehydrated vegetables made with dextrin and they are so good but can we eat them?

It is a carbohydrate; they probably added a light dusting to keep the veggies from sticking together. The key is to look at the carb content on the label and see if the carb content is OK or too high for your plan. I do occasionally use dried onions with some maltodextrin, but the small amount does not bother me.

Dextrin appears to be made of various substances, so I think the "safety" factor of it is going to depend on a person's degree of gluten intolerance. Personally, I'd avoid it unless there was some dire reason I needed dehydrated veggies.

You'll also see this in packaged, shredded cheese, especially mozzarella cheese because of its "stickiness."

I'm sure that others will chime in with their greater degree of expertise - I'm still a newbie to the gluten-free stuff.

Dextrin is made from corn in the US, not necessarily so elsewhere.

I think it's nonsense they'd add "gluten" to keep something from being sticky. Do people understand what gluten does? It glues together bread, that's why it is so tough to make bread without gluten, there's nothing to trap the air bubbles and it'll fall. Gluten makes little air pockets that blow up like a balloon. It is the gluiest, stickiest stuff you've ever seen.

If you ever want to clean up a nasty mess, take some gluten flour and mix it with water. Use a scrubbing sponge to clean it up and you've got to throw out the sponge because that gluten isn't going to wash out. Now imagine putting that on a production line for processing raisins... I have this image of the gluiest, mess you can imagine.

They would use some sort of starch for keeping things from sticking. Probably corn in the US. In Europe they use a lot more wheat starch than they do here.



*sigh* Don't you love globalization, you can't count on anything anymore.

Nancy.... I just had this "oh noes!" moment. If I'm using Splenda, am I subjecting myself to possible gluten? I use both the packets and the measurable (although not very often). I really should switch to liquid, shouldn't I?

:::frown:::: Sneaky gluten.

I know this is an old thread, but wanted to answer your actual question...

A gluten-free diet isn't going to help you lose weight, because - as others have stated, a lot of gluten-free 'products' are actually higher in carbs than the wheat version of the food.

Furthermore, and this is the important part - if there are trace amounts of gluten in your diet and you're gluten intolerant or celiac - you will have a *tough* time losing the weight, low-carb or not. There's gluten in a lot of seasonings, things like soy sauce and condiments. That's where you'll have to be a very careful label reader.

The good thing? Low-carb is going to make this much, much easier. All you have to worry about is the spices/condiments/seasonings and so on, because you won't be eating any wheat anyway on a low-carb diet.

If the goal is to lose weight and not ingest gluten - well, I'd recommend a decent low-carb plan with the added 'no gluten' emphasis. Avoid processed foods like mad, and you'll have even fewer labels to scrutinize.

By the way, San-J brand wheat-free tamari makes a *better* stir fry sauce than regular soy sauce.

Hope this helps, and hope you see this - I know it's an old thread. Wanted to answer your actual question.

No, you're fine. No celiac I've ever heard of complains of problems with Splenda. You can always call the companny and ask, but in this case don't bother, Splenda is GF.

San-J Wheat free tamari sauce is super.

I'm not a fan of tamari. Not sure why, just never liked the flavor. But once I discovered fish sauce I was happy!

Fish sauce really is amazing stuff. Who would've thought rotting fish could be so tasty?

Can anyone help...I can't figure out what Dextrin is. I looked it up but can't understand it. Maybe I'll getting old hahaha. Can we have it if it's on the ingredients?