This Celiac.com 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 Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease SymptomsWhat testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease ScreeningInterpretation of Celiac Disease Blood Test ResultsCan 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-FreeIs celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic TestingIs there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and DisordersIs 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 BeveragesDistilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free?Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free DietFree recipes: Gluten-Free RecipesWhere can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.For Additional Information: Subscribe to: Journal of Gluten Sensitivity
This has always been my line of thinking. If I want something that is guaranteed 100% safe, I eat an apple.
I do think, though, that in the first stages of healing, avoiding any CC is the best way to go. Now that I've been gluten-free for 5+ years, I have a little more "give" when it comes to CC.
I have also read in several different places that the FDA requirements for cleaning the assembly lines are so strict that it would be rather rare (not unheard of, just unlikely) for gluten to survive the cleaning process.
Actually, I don't have any D problems. By slight reaction, I mean cramping and bloating, but it goes away after a day or two whereas with gluten it lasts a week and I have other fun symptoms that go with it.
It could be the legume issue. I don't eat legumes but it's been so long since I've had any that I was thinking about trying them again... but man oh man if this reaction is because of legumes, perhaps I don't want to try!
Thanks for the insight... guess I'll have to find another gluten replacer for gluten-free goods.
I stopped being able to tolerate any dairy and only small amounts of fat at a time several years before going gluten-free. I now know that it was because the tips of the villi digest dairy and fat and mine had been destroyed because of the autoimmune reaction to gluten.
Once my villi grew back/healed, I could have both again with zero issues.
Just a thought - when you say that he has digestion issues after dinner within an hour, I assume you mean he has to go to the bathroom? If so, could it be not that the dinner is causing a reaction but that it is stimulating him to have to go? For some people, eating makes their bowels move.
I started having problems with Xanthan Gum a month or two after going gluten-free and have been using Guar Gum ever since. In the last year or so, I've noticed that I usually have a tiny reaction after eating most of my baked goods - cookies, cake, etc. even though I'm making them myself - no gluten, corn, or xanthan gum. I *thought* it might be because I typically stay away from eating so many grain products in one sitting, as I've noticed I feel better when I don't.
But last week it occurred to me: what if it isn't the grains, it's the guar gum? As a test, I made pizza without any gums at all and while the pizza texture wasn't as great, I didn't get sick whatsoever.
So that pretty much settles it - I now have a guar gum problem.
The reason for my question is that it seems pretty uncommon to have a Xanthan Gum problem and now, Guar gum too? What in the world could I be reacting to with these things?
(In case anyone is wondering, I have made sure the brands I am using are 100% gluten-free)
Calling and demanding they give us a gluten-free facility seems a little presumptuous. Yeah, it would be nice, but they aren't making Chex only for Celiacs and if it is cost-prohibitive - which opening a separate facility seems like it would be - most companies won't do it.
Just because something says gluten-free doesn't mean it always, 100% of the time, is. Only whole, naturally gluten-free products can be depended upon.