This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc. Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful?The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients)Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients)Gluten-Free Alcoholic BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
As we all well know by now, drug manufacturers are notoriously bad about labeling their products...
Anyway, I was prescribed Medrol today which was filled in generic form called Methylprednisolone manufactured by Cadista Pharmaceuticals. The patient prescribing information shows two types of unidentified starch as inactive ingredients: pregelatinized starch and sodium starch glycolate.
I called the medical specialist at Cadista today, 12/12/2009, and got the following information:
The product is gluten free as the pregelatinized starch is corn based and the sodium starch glycolate is potato based.
Hope this helps someone else avoid the runaround I just went through!
This absolutely boils down to personal risk tolerance. After getting a massive glutening first time I ate the new Rice Chex, I wrote General Mills and inquired about their use of shared facility and equipment use. Sure enough, all Chex are made on the same equipment and "cleaning procedures" are applied to protect against cross contamination. Interestingly, their new Betty Crocker stuff is made on dedicated equipment and I have no issues with that.
I am one of those who reacts to trace amounts of Gluten so I personally find it much easier to just avoid foods that are made in shared facilities and on shared equipment. No "procedure" in the world will guarantee absolute perfection - every single cleaning - and therefore give you absolute protection against cross contamination.
After having owned my own restaurant for years, I take a tougher view on food companies when they make claims. If you are going to try to make money on your "Gluten Free" claims, you better be prepared to back that up. Or don't make the claim. No one is forcing them to try and make a few extra bucks off the Celiac community.
For example, in the case of Chex, General Mills is more than happy to make big marketing claims about new Gluten Free cereals. However, upon writing their customer service team for more details on possible cross contamination, I got the following response:
It depends on your personal sensitivity to gluten. Lot's of people don't have issues with things like shampoos and soaps. I do as a result of trace amounts of gluten in stuff like that. In my view, you are much safer removing the possibility altogether as its pretty easy to find gluten free shampoos and soaps.
Keep the faith! Healing can be a long process. Progress can be steady, but slow as most people don't experiece dramatic changes in just a couple of weeks.
Avoiding all the "hidden" glutens is key also.
Also, make sure your doctor knows you have been gluten free for a few weeks prior to being tested. Absence of gluten before the tests can lead to false results. If you're getting a biopsy, no matter, the doc will be able to tell. If its blood tests for markers you may get negative results as you have not had gluten exposure in a while
Best to you - stay persistent - you will get better!
I have had a lot of trouble over the years from cross contamination - including toothpaste. Some celiac's are more sensitive to micro-doses than others and I have also found a "build up" type effect where very small exposure levels over a period of days or so gets me very sick. Call me crazy, but it seems to be the case.
Personally I don't touch anything that has cross contamination risk. If its small exposure and it takes a few days to get ill, its almost impossible to pin down what made you sick in the first place.
While usually showing symptoms in childhood, its not unusual to have an uptick in symptom severity later in life. I only started to get really sick when I was about 40. Docs think it was triggered by a serious viral infection I had. They think I had low grade symptoms all my life and my illness kicked Celiac into high gear. Defintely get tested but don't change your diet to full gluten-free until you get confirmation one way or the other. That mistake delayed my official diagnosis by months.
Just a heads up to those who are ultra gluten sensitive. I emailed New Grist and told them that they use the same equipment as regular beer and have cross contamination issues :-) I know this because I get sick every time I drink it! Sure enough, they confessed and gave a detailed response about their cleaning procedures and testing. Sounds great on paper but it did not help me. This will probably not impact the majority of celiacs though - I have just found the hard way that really, really minimal cross contamination gets me every time.
I have not had trouble with Red Bridge though, even though Budweiser also uses shared equipment. They must to multiple large batches or have better cleaning procedures.
Another one that seems to be safe is Bards Beer. Founded by two guys with Celiac. I've never had an issue with Bards - and it's pretty darn good!
They can't seem to answer that question with any certainty. However, I have a number of tea bag brands that are waffle pressed and it's very easy to spot. The senseo pods have a smooth, waxy finish around the seam. Something has been heated to make the seal. Paper on paper heating does not seem logical to me. It looks very much like a cotton shirt that has been ironed with spray starch as opposed to heat pressed only. Sorry, no hard data, but they are definitely not waffle pressed and I would bet lunch some material of some kind is used. I am not sure the flavor is a big issue because the seam area itself is not exposed to the steam process directly, the metal plates of the senseo cover most of it. I seem to get very sick after about three weeks of drinking Senseo coffee so I am betting it is a trace amount of gluten issue.
Hi Sam - I have been researching this as well with Sarah Lee (company that actually makes Senseo brand pods) and they have verified that their pod filter material is in fact gluten free. However, they seem to be pretty much stumped as far as the adhesive goes.
This is not scientific, but I have reason to think the Senseo may be making me sick. As you probably know, it can be incredibly difficult to pin any specific thing down, so I have not proven this yet. I am laying off it for a week and will report back.
There does not seem to be much talk in the forumn about Senseo so I wonder if other people are suspcious of it? I am exceptionally sensitive to trace amounts (cross contamination does it) so maybe it is not enough to bother others...
The interesting this is I have no problem with dairy at all, so the Gluten thing is really suspicious to me with ICBINB. There are way to many companies out there that claim gluten free but give no thought to cross contamination. I buy very little packaged dry food anymore as I have run across too many examples of products that have a big "Gluten Free" on the label, but apparently the product was made on the same equipment that processes gluten ingredients. Corn chips are the classic example. Most do not contain gluten as an ingredient (corn, salt, oil), but are almost certainly processed on equipment coated with flour to prevent sticking... If you are sensitive to cross contamination, gluten free facility manufactured is the way to go. I have had a number of problems with Amy's stuff even though that is supposed to be Gluten Free. Won't eat it anymore as I worry about their cross contamination control.
Hi Richard - I think you may be on to something. I have been sick all weekend and the only difference I am coming up with is a switch to ICBINB because I ran out of real butter, which I normally use. I am a very experienced gluten free dieter, it took me something like 18 months to figure out most of the details, but even now I am still finding exceptions (the hard way) like Sensodyne toothpaste which is something you don't even swallow! In this case, the tub of ICBINB using was pure (brand new, no chance of cross contamination of bread crumbs from other damily members). Can't prove it, but sure seems suspicious as I am very very careful about what I eat and cross contamination.