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
In over 15 years gluten-free, I have not seen an analgesic, whether brand name or private label, that contained gluten. Gluten in medicine is quite rare, but if you have a problem with corn, that is a whole different problem. Corn starch is the most common filler in tablets. Corn starch has a longer shelf life and is less expensive than wheat starch. at least in North America.
Gluten in pepperoni is possible, but in my experience, quite rare. I have heard this, but have never found a confirmed case (no pun intended, but if there is gluten it is likely in the casing, not the sausage itself). Hormel (available in he US) and Piller's (in Canada) are definitely gluten-free. Both are so labeled on the package.
The dietitian you reference has limited credibility in my books because of over-the-top claims like this one. The numbers cited are from Marmite, a product known to be made from spent yeast from the brewing process ("brewers yeast"). We know that isn't safe for us. Further, in Marmite, the yeast extract is not an incidental ingredient, it is the main ingredient.
Despite it not being required by FALCPA, most manufacturers in the US voluntarily label any gluten source, including barley. That list includes (among others) Campbell's, Con Agra, General Mills, Hormel, Kraft, Nestle, Unilever, and all their owned brands. As the dietitian noted, in Canada disclosure is mandatory.
Jeepasch, I think you have the process backwards. The blood tests are used for screening, and a positive result will likely cause the doctor to order the endoscopy for confirmation. Once damage has been confirmed by the biopsy, a diagnosis cane be made based on that alone. False negatives can occur with both the blood test and the endoscopy, particularly in children. And, yes, you must be eating gluten on a regular basis for either test to be accurate.
It does not matter what the animal eats. The meat is absolutely gluten-free. Same goes for milk from any ruminants, including cows. Gluten can not pass from the digestive tract into the tissue or the milk. There have been suggestions that in humans gluten can pass into breast milk, but we have a very different digestive tract.
That is a serious violation of McDonalds rules and, if it happened (and was detected) more than once, it would get a corporate store manager fired and would be cause for termination of a franchise. The fries are a signature product that must be untainted. Just saying. If you don't already know, potato products (fries, hash browns) are fried in dedicated fryers at the front of the store by the window crew. All other fried foods are done in the back by the grill crew. The barrier where the grill crew pass their orders to the window crew for delivery is between the two sets of fryers. It would take a significant walk by either crew to use the other fryers.
To add to my post just above, we have a very compassionate and caring community here at celiac.com who help each other. It is troubling to me, and I am sure to many others here, when an outsider tries to take advantage of us. But please continue to participate and help. I have been a member here for more than ten years, and a moderator for more than eight, and this event is exceptional.
The moderation team would like to let everyone know that a recent member was posing as multiple family members of someone with serious medical issues. This person was not being genuine and stole information and pictures from other websites. We have learned that this person has been using the same story on other websites to solicit money and gifts. We would like to remind our members to please guard themselves on the internet and not give out personal or financial information freely. Here are some links to internet safety information we recommend reading:
General Internet Safety Information: http://www.ncpc.org/topics/internet-safety http://www.netsmartz.org/InternetSafety
What are catfishing hoaxes?: http://www.huffingtonpost.com/2014/11/03/catfish-online-dating-scams_n_6091958.html http://gawker.com/5952251/catfish-like-internet-hoax-unravels-after-bloggers-online-persona-goes-viral http://theindiechicks.com/are-you-for-real-beware-of-the-catfish/
How to conduct a google image search to see what the original source is: https://support.google.com/websearch/answer/1325808?hl=en
A lot of unnecessarily complicated arithmetic can be trotted out when it comes to parts per million (ppm). Even if the content of everything you ate was 19 ppm, you would not ingest a level believed harmful on a normal diet. Two items at 5 ppm are the sum of the two items, still at 5 pm overall.
1. The threshold defined by FDA rules allows 20 ppm; any level below that, including zero, is fine too. We all want zero ppm, but I realize that that is a goal, not a reality.
2. When an amount appears on a label, it indicates that the product has been actually tested for gluten content, and tested negative at the noted level. If it just says "gluten-free" it may not have been tested at all. Any test will have a threshold, and 20 ppm is a common middle ground between extreme sensitivity and high cost. More sensitive tests exist, but how much did you want to pay for your food? It is scientifically impossible to prove zero content.
So, I welcome such statements, which mean that the manufacturer not only does not include gluten on purpose, but also checks at some level for accidental contamination.
It is a support forum, and I do get hives, but not from ingesting gluten. I am fortunate that I did not have DH, just horrible gastric symptoms, anemia, seizures and other issues that put me in hospital.
Acute hives--which appear suddenly and then pass--are almost always an allergic reaction. The sudden onset you described matches that case.
Chronic hives--those which develop slowly and persist over a long time--can be from other causes, including celiac disease.
Sorry if I offended you by trying to help. After 15 years of celiac disease, and ten years helping people here, I have learned a lot and share when I think it may help. My intent was to suggest that you investigate a possible allergy, in addition to celiac disease.
That is an allergic reaction to something, not a celiac reaction. It is, of course, possible that you are allergic to wheat in addition to having celiac disease. The rash could be DH, but might also be an allergy.