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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 minnasagi

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  1. Cross Contamination ?

    1) If you were scrubbing your old waffle maker, there could indeed still be traces of gluten on it.  (Might be time for a new waffle maker.)   2) Depending on the mix you used, it may or may not be truly "gluten free."  Many companies now label things as gluten free if there's ostensibly no gluten-containing ingredients in there (i.e. no wheat, barley, rye or their derivatives). But lots of ingredients--particularly grains--can have traces of gluten in them due to cross contamination, acquired anywhere from field to factory.  The product may have more than 20 ppm of gluten (the level that will become the legal standard for labeling next August, but isn't right now), in which case you might be expected to react, OR you might be sensitive enough to react to less than that (in which case, you wouldn't be the only one).   3) You may be reacting to something else, like some cross contamination with the eggs you were cooking for your family. Only you know if your reaction was similar to your reaction to eggs--or to gluten--or neither.   Good luck!!!
  2.   By "Certified Gluten Free," I don't mean labeled gluten free. Some companies go out of their way to get products tested and certified by the Gluten Free Certification Organization, part of the Gluten Intolerance Group. Those products test at less than 10 ppm--or they don't get the certification.    Things that are *labeled* gluten free now have no accountability, but will--as you point out--next year, when the labelling law goes into effect; at that point, anything simply labelled gluten-free will need to be 20 ppm or less. Unfortunately, for many on this forum, 20 ppm doesn't do the trick   . I recommend the Gluten Free Certification website to folks (, with the caveat that its search function isn't very helpful now as they re-construct it. (There was a time when you could find the individual products that were certified. Having brand names--all that they offer now--isn't that useful, because those brands often make other products that are not gluten free, or gluten free enough for certification.) On products you find in the store or online, however, anything that has the gluten-free in a circle is either certified, or baldly misrepresenting itself. And they watch out for forgeries and warn of them on their website.
  3. Back in 2009, someone started a thread to get people who are super sensitive to share "best practices" on foods they've found to be safe. I've learned enough to know that things change in four years.   So...I was diagnosed just over a year ago, and for all the medical mystery rollercoastering I did getting that diagnosis, this last year of realizing just how very sensitive I am has been--if not worse, than.. well, not much better.    I seem to do well with the GFCO's "circle-gluten-free" gluten free certification of products that are less than 10 ppm. But navigating what certified products are out there--AND identifying what products that are safe at less than 10 ppm but are not certified by GFCO--would make shopping for me and my family so much easier!  I would love to make everything from scratch, but I'm trying to strike a balance since time is always an issue. For starters, here are some of the brands and products I rely on (caveat: so far, I have not identified other sensitivities, though I can't have lactose after I've gotten accidentally glutened, and I can't handle high doses of casein). But I do react with joint pain, fatigue, brain fog, peripheral neuropathy, sometimes twitching, and difficulty with my left leg even after consuming trace amounts. I don't get those reactions when I eat only washed fresh produce and any of these items:   Organicville Pasta Sauce (and ketchup)--it seems to be the least expensive certified gluten-free option for flours Shiloh Farms for rice and beans (yes, I"ve reacted to cooked plain, dried beans) Jovial pasta (I LOVE Tinkyada best, but if I have seconds, I react) Stonyfield Farms and Chobani Yogurts Rudi's and Udi's breads, Van's waffles and Gorilla Munch Cereal (though I don't eat them, I know I can) NuGo bars and Svelte shakes (for instant food on the road and when travelling).   Any shortenings, mayonaise, mustards, lasagna noodles, cheese substitutes, vegetarian meat-subsititutes, etc.??? Cheaper (and not certified) versions of my staple products?   When you eat beyond just fresh produce, etc., what do YOU eat?    
  4. I recently started ordering rice (and beans) online from Shiloh Farms, on the recommendation of Jane Anderson, About Celiac (at It is Certified Gluten Free, and thus less than 10 ppm. (For what it's worth, I also order my flours and other grains from, or the same reason--Certified Gluten Free. It's expensive, but less expensive than losing a day or more to being glutened, and less expensive than processed food..)