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About GFcalifornia

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  1. I have; unfortunately the only list they have that nortriptyline is on is that 5-year-old one I linked. I may try to get something compounded, or take a chance on another brand.
  2. Hi all, I've been trying to find a gluten-free version of Nortriptyline (10mg) and I've been striking out so far. The most current information I can find is five+ years old (here: I've tried one brand on that list so far, Danbury (aka Watson, aka Actavis), but it definitely had some small amount of gluten and resulted in classic GI symptoms. Anyone have a brand of Nortriptyline they fully trust?
  3. While I understand the desire not to spread misinformation and have people scared of perfectly safe foods, I think this post is incorrect on several levels. First, as another poster has mentioned, it's important to have a place where anecdotal reports can be posted. Some anecdotal reports are better than others, but some of the people reporting reactions in this thread sound very believable. Second, we have definite, factual reports that some wineries use gluten paste to seal oak barrels, and to clarify wines. Not all wineries do this, and not as many US wineries as French wineries, but there are plenty of French wines in my neighborhood liquor store, and not all US wineries' processes are gluten-free, so it seems relevant. Third, I think the major celiac organizations tend to be fairly slow-moving with regard to their policy. You ask, "What do you know that they don't?"-- but perhaps the question should be, "What do they know that a person who scours boards such as these and collates known cross-contamination risks with published science and anecdotal reports doesn't?". Fourth, you note that "the Canadian Celiac Association declares wine to be gluten-free, without qualification". I can find a report of this from their handbook as of 1992-1993, but nothing on the topic since then. I'm sure our understanding of this issue has advanced considerably in 20 years. Perhaps there's some newer publication I've missed, however. The bottom line for me is that it's entirely reasonable to be talking about wine and gluten. Reasonable people can have reasonable concerns on the issue, and perhaps we can figure out clear risk factors and patterns.