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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 padma

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  1. As you read through this section you will find lots of references to product names that should help. You will also find the sources of where gluten "hides", like maltodextrin. Some processing plants use wheat flour on their conveyor belts and don't have to list it in the ingredients. Chips and candy (chocolate) fall in this category. By reading, you'll find the brands people tolerate. I have quit eating most gluten free brands because I can not afford to be so ill by doing lots of experimenting. I have realized lately that even if a company is trying to be gluten free, they might not be getting gluten free raw ingredients. There was an article in Cornucopia that told about a Canadian milling company that just lost its organic status. The person who told me about it has a gluten free bakery whose products I react to. See: http://www.cornucopi...ency/#more-4348 In a July 27, 2011 notice, the office said Jirah Milling and Sales Inc., of Ormstown, was no longer authorized to market organic products or use the Canada Organic logo (the logo that would now be recognized by the U.S. and the EU). In another Texas case: Last year, a Texas businessman, Basilio Coronado, was convicted of fraudulently selling conventional grains and beans as organic produce. He was sentenced to 24 months in prison and ordered to pay almost $524,000 in restitution. With people like this in the industry there are going to be mistakes made and gluten included. I have learned how to make raw desserts out of the most delicious ingredients... no flours needed. I bought the Cafe Gratitude cook book and their dessert cook book. The coconut cream pie is to die for! You'll never miss the other desserts once you try their recipes.
  2. In a July 27, 2011 notice, the office said Jirah Milling and Sales Inc., of Ormstown, was no longer authorized to market organic products or use the Canada Organic logo (the logo that would now be recognized by the U.S. and the EU). Plus, another Texas case: Last year, a Texas businessman, Basilio Coronado, was convicted of fraudulently selling conventional grains and beans as organic produce. He was sentenced to 24 months in prison and ordered to pay almost $524,000 in restitution. If these companies were fraudulently selling "organics", what else were they doing? Could be they were mixing up their grains and contaminating the gluten free supplies. Just an idea to think about.
  3. Hi. It took some research but here is the ingredient list I found: ToxicFree® Ingredients Stabilized Oxygen, (Sodium Chlorite)* Infused in Distilled Water, Sodium Cocoyl Glutamate (Mild Cleanser). *Stabilized, double bond, active oxygen. Created by processing Sodium Chloride (table salt). Free from synthetic stabilizers and preservatives. I don't have the same sensitivities to salicylic acid like you do. I tolerate the products from that company and their products are made from many kinds of herbs. I break out from the more common chemicals used in "normal" skin care products. I have been feeling grateful to find something I can use that works well. I recently discovered the rash I get on my legs when I am exposed to chemicals and gluten is helped with their NaPCA spray. I tried it because nothing else was helping. It doesn't make it go away,but it does reduce the inflammation. This is not a medical claim, just my experience with it. My legs have been itching so badly lately with no let up of the breakouts. I know mine is mostly from chemical exposure. I haven't gotten into gluten in quite a while (except for the one piece of "gluten free" chocolate.) Someone mentioned in an earlier post about taking products that "make us less sensitive to gluten". I don't think those products have been proven to reduce the damage from gluten. I wouldn't take them with gluten if my life depended on it.
  4. The Fasano study eliminated the super sensitives in their statistical analysis because they couldn't finish the study they were so ill. That kind of skews the stats that the FDA/Big Food Corps is basing their numbers on. Not trying to freak out anyone, especially the new people who are trying so hard to get well. I wish I had had someone in my first 10 years of being "gluten free" tell me maybe I should totally stop eating anything with the possibility of having gluten in it. I could have missed a few hospital visits that cost me thousands of dollars and much pain and suffering. It wasn't until I found the super sensitive section of this site last year, 10 years into being "gluten free", that I finally have months of freedom from pain.
  5. Another thing to eliminate in testing ourselves is skin care products that have chemicals in them. I have DH AND I am very sensitive to most company products. There is a great website to check the safety of skin care products: . You simply put your product name in the box and click and it gives you the rating for the product. I get a consistent rash on my legs first. Then if it get worse, it starts spreading. I get the little "pimples" full of liquid, too. Interestingly, I can get this with gluten and skin care products. Maybe the skin care products have wheat byproducts in them? Don't know.
  6. There are some excellent evaluations and discussion on The Canary Report about respirators and masks. There is a search box at the top corner where you can put the word mask and you'll get all the threads about them. I have one for driving around diesel fumes and on airplanes. It is a life saver. I haven't noticed I need one for gluten since I stay out of bakeries and pizza restaurants. If I think I might be exposed, I will not eat. After a few emergencies to the hospital in horrid pain, I decided to be have 100%, "zero tolerance" with gluten. I have had to totally quit eating anything "gluten free", except I CAN eat Mary's Crackers. I met her years ago at a Celiac conference and she is super sensitive, too, so she runs a tight ship. Every time I am tempted, I pass (except I tried some chocolate recently that made me ill in about 20 minutes. Won't do that again.) There is a hand sanitizer I buy from what has liquid oxygen, instead of the other toxic ingredients. It works great where ever I am to sanitize my hands and other surfaces. I like the idea of gloves. The gloves would also keep one from putting fingers in the mouth. It is possible that there are other things on public items that people are reacting to. People put so many chemicals on their bodies and those rub off on items, like those pens. Gas pumps of course are full of petroleum products. Just the fumes coming off the pump gets all over the handle, along with the window washing chemicals. Better to use some paper towels to make a barrier. I find the fumes stick to my clothes and hair and can make me feel ill. Just some random ideas since everyone is trying to track down the things we react to.
  7. There is another unknown in this corn issue... most corn is now GMO. There are European studies showing problems with the GMO's showing up in mommies blood and babies blood. There is a great video on You Tube by a doctor at UCSF about Fructose and its effects on the body. Even if you don't understand the details, it becomes clear that we all should not be eating HFCS. It ends up producing some very toxic byproducts in our bodies. There are a few versions on YouTube that you could check out. My solution that I came up with that is keeping me symptom free is the following diet: simple organic chicken or turkey, small fish, organic vegetables.. all kinds, and occasional organic brown rice steamed after I've washed it. I have given up on cc gluten free products. I don't eat any candy, soda, coffee, etc. Just pure water with some fruit juice in it some times. I am careful where I buy my spices... never buy from the bulk bins or from cheap companies. Once I figured out that that diet keeps me healthy, I am happy now. No more yo-yo-ing daily. With all that said, I do try some things once in a great while. This morning I had a gluten free piece of chocolate candy made at a facility where I know the owner. I got really sick, so it must have been cc'd. The owner tries so hard to make things carefully. Last time I'll eat that. Back to fruit. I finally figured out a week long fast on juice that got my system clear of allergens and gluten. Then I started adding only one food at a time back. It takes so much attention, but it has been worth it. It is how I found out the gluten-free bread I was eating was making me sick. It takes great patience to figure out all the sensitivities and gluten hiding places. Don't give up.
  8. Chinese food has been off my list for a long time. Too risky. Even "wheat free" soy sauce usually has some wheat! Ugh! Eating in a cafeteria that is not committed to be gluten free is dangerous. The chef can stir one pot of gluten with a spoon and use the same spoon in another "gluten free" pot. The same goes for tortillas in Mexican food places. I ask them to use a clean pan to warm up the corn tortilla and NOT to put it on the stove where they warm up the flour tortillas.I ask them to wash their hands or change their gloves. I about drove a man crazy last weekend trying to explain what i needed. I didn't get sick, so he did a great job. I get so frustrated sometimes in ordering, especially if there is a language barrier, that I almost cry. I didn't use to persist because i was embarrassed, but not anymore. The longer you are totally free of gluten the easier it will be for you to sort out where it is hiding. Also, as you find the other things you are allergic to, it will get easier. Some candy is made on conveyor belts that have gluten on them and they don't have to list that because it is not an ingredient. I don't eat any candy except for dark chocolate without dairy or nuts made in a facility without gluten. I don't eat cough drops. I got really tired of accidentally getting glutened by eating a product that wasn't really gluten free, so I'm rarely eating them anymore. My episodes of getting sick have diminished to an exposure only once in a very great while. My digestion is back to normal and no more pain. This site with everyone's helpful ideas is what got me over the hump. Good luck. You'll figure it out. Be patient with yourself.
  9. Im Sick

    I rarely will eat any salad dressing at a restaurant. If you look at the labels of most salad dressings you will see soy sauce, maltodextrin, MSG, soy protein... all can have gluten. And, of course, the cross contamination is a big problem. If a restaurant tosses their salad in a bowl, that bowl is usually used for salad with croutons. I have had waiters go back to the salad area and pick out the croutons! They can also use the same tossing utensils on croutoned salad. Not very safe. I often ask for the vinegar and oil if it is balsamic and the oil is olive. Otherwise I just put lemon on it. I can't eat dairy either, so that is something to test out. I ate a little dairy (the eggs were cooked in butter and I patted it off before I ate it) 5 days ago and had D for 3 days. Not fun. Sorry you got so ill. It gets so old to keep running into gluten when you think you are doing so well. I have a "zero-tolerance" policy for myself... if I think it might have gluten, I don't eat it, even if I am starving. I have had to go to the hospital before when I was in so much pain, so don't want to do that again. Nothing tastes as good as Gluten Free feels! Hope that made you smile.
  10. Hi. Just reading your gluten challenge made me queasy. You must remember that you have done what is the standard for testing... eating plenty of gluten food daily for at least 2 months. Since you are tolerating the test, maybe you should stay on it and then be officially tested in 3 months. It sounds like you are the type of person that needs that kind of solid evidence. As a holistic practitioner, I can tell you that diseases are not separate occurrences in the body. They are all connected. Before I was diagnosed at 50 I had chronic fatigue, fibro, IBS and many other problems. Now I am relatively healthy. It has taken many years to become 100% gluten free. I also had allergy testing and I stay away from those allergens, like dairy. I also eat all organic at least 95% of the time so I don't have to deal with pesticide, herbicide and GMO issues. With a great supplement protocol, I am finally quite well. I am sorry you are tolerant of some gluten. I think that must be very confusing. It would be to me. Years ago I did the Elimination Diet to test my sensitivities. In hindsight, it didn't work because I never totally eliminated gluten. Eventually I tried a German juice fast for a week. It includes a little rice bread and an egg per day. At the end of the week, I was pain free so started to add one food at a time. My first piece of wheat toast sent me into sever pain and made it obvious I was sensitive to it. I stayed on the fast for another week and did it again and the same thing happened. I also added oats and had the same reaction. I went for testing afterward and found out I had Celiac. Then found out my dad had it and one of my aunts. Many of us can't tolerate adding lots of gluten, so in a way you are lucky so you can move toward testing. You will be so relieved to know for sure. It can save your life and improve your health so much. All the best.
  11. Thanks for finding this. It is excellent. Note that the FDA research has found that 1 ppm is what is recommended by researchers. Here is their summary: Summary: The FDA has developed an internal report which recommends a
  12. This is accurate thinking. The skewed stats ARE being used to set standards. I find it interesting that I would write a long post about this subject, in great detail and only a small portion (from the middle) of it showed up in the email to everyone on this thread, This is what they posted: " read one of the studies done about levels of tolerance for gluten. The one out of 49 people was so ill from the amount they were giving the subjects that he refused to complete the study, therefore, he is not included in the statistics... If in every study the people drop out because they are too ill to continue, you can see where that would skew the data." How could the rest be left out? Like the part where I think some of the people on this site are from inside the big corporations that make up Codex? The cost of testing is negligible. I have many friends who are chemists and they assure me that every company already has a quality assurance lab. They already have spectrometers to test for many substances. Are we so gullible to believe that cost is the prohibiting factor? Please give some solid stats to support your position if it is true.
  13. I went to and put my products into their data base to find out if they contained any carcinogens or hormone disruptors. I want to be safe from those as well as from gluten. I have very sensitive skin. I think I get a rash sometimes from gluten. I know I do from chemical exposure. I recently found a totally chemical free, organic line I am doing well with at . I like the results and it is helping my rashes clear up and my skin is looking younger. Want to say how much I appreciate everyone's comments. Recently, I have been managing to stay gluten free for a few months now.. no reactions. These kinds of questions are important in sorting out where gluten is hiding.
  14. I forgot to add this info that the CDF sent to me: Celiac Center