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About ksue12

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  1. Hi! I am one that had a Deaminated Gliadin IgA at 42 (0-10). The other usual blood tests were negative. My biopsy was negative. So I have no clue what that meant, but I went gluten free anyway.
  2. Sorry, forgot the link to the FDA. Once again, #15 explains it:
  3. This is the guidelines put out from the FDA about the labeling of gluten-free products. #15 explains where I was coming from when I answered the original poster about possible "cross-contact" as the FDA puts it, and they explain it pretty much like I explained it. So, this isn't exactly something I just pulled out of thin air.
  4. I understand that of all the products tested, 4 were rice/rice flour. 3 of those tested under 5 ppm and one rice flour was 8.5 ppm. I don't think a small study like this, with 4 rice samples, would by any means mean that rice is always safe and free from gluten. On the farms, the large equipment used to harvest rice is the same type equipment used to harvest wheat. If farmers in the area rotate their rice crop with wheat, rye or barley, the equipment is shared, and so are the storage silos. When the rice is trucked from the farm to the buyer that may bag up and sell rice, that truck could have just dropped off a load of wheat. When you're talking at levels of PPM, it doesn't take many leftover wheat grains to register. I'm just saying that rice does not get a free ride above soy, corn, or other "inherently" gluten-free grains(or seeds). The buyer should either see that it is certified gluten-free or talk to the farmer to find out what is really going on down on the farm. I could assume this is why the FDA is still going to make the rice product claiming gluten-free be tested and certified just like the soy or millet, or any other grains making a gluten-free claim. I originally answered to the poster to try and give some help, but feel I have had sarcasm thrown at me at every turn.
  5. Here is the link: It was done on US products. It means that even things that are naturally considered gluten free(such as rice, soy, etc.) can still have gluten above the threshold of 20 ppm. So, any grain/bean industry can have cross contamination. Hope this explains what I was referring to!
  6. I'm sorry...I don't understand. I only made the statement about cross-contamination existing in the rice industry because I had read an article on Pubmed talking about it. I don't think any state is immune to the problem. Why again am I getting told "believe what I want"?? like I said, I must be missing something here.
  7. California rice is not unique to not being exposed to wheat amongst the rice farms. A quick search showed last year there were 700,000 acres of wheat in CA, and many farmers farm multiple crops. That is how the rice gets exposed to other grains, through shared equipment.
  8. There is a small rice farm called Cajun Grain that grows only rice, no wheat, rye, barley, etc. So the rice goes from field to storage to being milled and bagged, and never exposed to other grains. They said the rice was batch tested, with results showing under 5 ppm. They don't sell white rice, but the brown jasmine rice is tasty.
  9. Thanks for both of your replies! Mushroom, so does this mean I most likely have celiac or gluten intolerance? And, I could not find the results of the biopsy. I think it was in my online chart, but for some reason I can't find it anymore. All I saw on the paper that they handed me when I finished the endoscopy was that some samples were taken from the "postbulbar duodenum", but that the duodenum looked normal during the scope.
  10. I had that test result two years ago, and at the same time was told I did NOT have celiac because the other tests that more specifically represent celiac were negative, along with my biopsy results. Any thoughts?