I am home, but Patty doesn't get home until the weekend-ish, so all is not quite right with the world yet.
There will be some interesting, accessible to the public, outgrowth of the conference stuff available soon. Soon, of course, as regards academic timelines, which I find to be geologically slow. More about that from my own perspective later, but for now, soon there will be stuff for you, also I will still post my notes.
Also need to write about the Martin Carthy gig.
I have to say, Virgin Atlantic handled the gluten-free meal requests MUCH better than Delta. I did get a roll yesterday that contained "gluten-free wheat starch" that I was too scared to eat, because gluten-attack on an airplane? NO WAY IN HELL DO I WANT THAT EXPERIENCE. Do any of the other celiacs reading this have any insight into "gluten-free wheat starch"? Is it derived from clean oats (which I can't eat anyway) or is it some other bizarreo process?
Thank you to everyone who posted auction items to graduate_maria while I was away. I'll try to check up on and update tags and stuff tonight, and bidding will open in a few days. People who have asked me to post items for them or host pictures, I will also try to get that in order tonight. Sorry for the delay, things have been overwhelming.
That damn writing meme going around. It told me it thought "Because Men Once Went West" is written like Stephen King. That would be no.
Since I can tell it's going to be that type of morning, and I've other stuff to do: Yes, I've seen the purported Torchwood casting sheet; no, I don't have anything to say about it at this time.
WHEAT starch: By-product of WHEAT processing in which the carbohydrates (starch) are separated from the gluten (protein) in wheat flour by means of a complex process of washing, agitating, sieving, centrifugation and use of hydrocyclone, then drying. Sometimes added to food items during processing to thicken and stabilize. WHEAT starch is not considered a risk-free choice; gluten content of WHEAT starch varies greatly. Both the Codex Alimentarious and the proposed FDA definitions for "gluten-free" allow the use of WHEAT starch and other ingredients "specially processed to remove gluten" in foods labeled "gluten-free" so long as the gluten level does not exceed 20 parts per million in total based on the food as sold or distributed to the consumer.
That said, "gluten-free wheat starch?" My knee jerk reaction is that I don't trust any company to actually get that process right, but apparently there's been a couple of small studies that say that a majority of celiacs can tolerate it just fine. I remain skeptical.
no subject
About the gluten-free wheat starch....looked it up. Its listed as "questionable" for celiacs.
http://www.csaceliacs.org/gluten_grains.php#W
WHEAT starch: By-product of WHEAT processing in which the carbohydrates (starch) are separated from the gluten (protein) in wheat flour by means of a complex process of washing, agitating, sieving, centrifugation and use of hydrocyclone, then drying. Sometimes added to food items during processing to thicken and stabilize. WHEAT starch is not considered a risk-free choice; gluten content of WHEAT starch varies greatly. Both the Codex Alimentarious and the proposed FDA definitions for "gluten-free" allow the use of WHEAT starch and other ingredients "specially processed to remove gluten" in foods labeled "gluten-free" so long as the gluten level does not exceed 20 parts per million in total based on the food as sold or distributed to the consumer.
no subject
That said, "gluten-free wheat starch?" My knee jerk reaction is that I don't trust any company to actually get that process right, but apparently there's been a couple of small studies that say that a majority of celiacs can tolerate it just fine. I remain skeptical.
http://www.ncbi.nlm.nih.gov/pubmed/12622768
http://www.ncbi.nlm.nih.gov/pubmed/10192194
http://www.ncbi.nlm.nih.gov/pubmed/15191509