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    • Frequently Asked Questions About Celiac Disease   09/30/2015

      This 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 email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can 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-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is 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 Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Store. For Additional Information: Subscribe to: Journal of Gluten Sensitivity


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About Britte55

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  1. "Made in a facility that also processes wheat." "Processed on equipment that is shared with wheat products." I strictly abstain from foods labeled this way, as I also have found out the hard way that I am sensitive to this kind of exposure to gluten in food. FDA guidelines on food labeling are, in my opinion, pretty inadequate---even misleading, and particularly dangerous for some, namely those with extreme gluten sensitivity and newly diagnosed celiacs. The last time I researched FDA guidelines was about a year ago, so maybe some things have changed since then, though it doesn't appear that way from the labels I continue to see in stores. A year ago it was indicated on the FDA website that the 'Gluten-Free' labeling standard was something they were in the process of working on. In the prior year or two the FDA was even soliciting feedback from the public on the issue. I wish first and foremost there could be an official, legal clarification of the definition for the term "gluten-free". Some food manufacturers seem to make up their own. Currently many companies follow the FDA's guideline that was in effect a year ago: even if a food is processed on "shared" equipment, so long as it contains less that 20 ppm (that's 20 parts per million), it is permitted by the FDA to bear the "Gluten-Free" label. Herein lies the problem--no, danger--with that labeling standard: 20 parts per million seems like a really small amount, right? Someone has determined that such a small amount should cause no harm. But what if a celiac consumes multiple servings per day, every day for a month? Isn't it likely then that that celiac could have an amount of gluten in their system that exceeds 20 ppm? Especially when one of the symptoms of his celiac is a slowed digestion? I mention the crackers as an example because there is a certain brand that has been on my mind the last couple months, a brand which I see advertised prominently on this website. Labeled "Wheat & Gluten Free" on the front, the side of the box also states these crackers are "produced in a facility that also makes products containing wheat,..." , as well as that each "production run" is tested to confirm gluten levels do not exceed 20 ppm. I doubt such a product would receive the stamp of approval from the Gluten Free Certification Organization. They may be deemed "gluten-free" by the FDA, but I believe they are not gluten free enough for my body; I believe they did make me ill, as other similarly labeled products have in the past. To be fair and safe, I think only those products which are processed in dedicated gluten free facilities should be entitled to bear the "Gluten Free" label. In the meantime various food manufacturers are able to capitalize on the vulnerabilities of sick people, i.e. people of extreme gluten-intolerance, and the newly diagnosed celiacs who simply don't know any better yet. Like you and me and many others they, too, will find out the hard way that some foods labeled "Gluten-Free!" are in fact not at all safe for them to eat. (I saw someone else blogged something about the Amy's brand, one whose gluten-free labeling I distrust as well...) When I was first diagnosed with celiac disease I gravitated toward and blindly trusted any food product that said "gluten free" on front of the package. Knowing what I know now, 3 years later, I would advise anyone who is new to the world of gluten free food shopping to make it a habit right off the bat to scrutinize all labeling, front and back and sides. Until FDA labeling standards change and are more strictly regulated, the only gluten-free labels I really trust are those which are accompanied by the Gluten Free Certification Organization's logo. Good luck, good health Britte55