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I was diagnosed with Celiac Disease back in October 2009. I seem to be OK as long as i stick to a strict gluten free regiment which can be challenging at times. It is difficult to know if a product is truly gluten free when its labeled as such. I only buy gluten free labeled products and i'm still having problems with my stomach, specifically pasta. In the past year i switched from Tinkyada brand pasta to Barilla. I had heard and read that the taste and consistency of the Barilla gluten free product was not much different from traditional pasta. Being Italian, we typically have pasta every Sunday so this was great for me. In the past few months my body has been rejecting the Barilla gluten free pasta and i'm not sure if its due to a cross contamination issue. I'm tired of feeling sick and being in pain and would like to get to the bottom of this ongoing problem. Has anyone else had any problem with the Barilla gluten free brand?
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- barilla
- gluten free
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I am in the middle of a pretty big remodel in my house (kitchen and bathroom). My current kitchen is my garage where the workers are constantly dragging in dust and dirt. I have heard of drywall and other construction materials containing wheat. Has any one experienced feeling glutened during a remodel? For the last few weeks I've been suffering from fatigue, sporadic joint pain, blood sugar issues, blistery rash on right hand, and just a general feeling of malaise. I am seeing my PCP in a couple days to discuss these symptoms. I would say I'm feeling the way I was before my celiac diagnosis. I have been cooking at home throughout the construction and have tried my best to wipe off/rinse off dishes before use. The dust is everywhere in the house though. I'd love to hear if any one has experienced these issues during construction. My family thinks it's an absolute stretch to think that I could be getting sick from the dust from drywall, plaster, and any other materials that have been in the air since demo/remodel. We eat gluten-free and haven't eaten out so it's the only explanation I can think of. Thanks!
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Celiac.com 06/18/2021 - Gluten has puzzled me for a long time. Why does this grain-protein, gluten, make so many people so sick? I am a professor in pediatrics. I run the Children’s Gastroenterology and Allergy Clinic in New Zealand. For over thirty years I have been investigating and looking after children (and their families) who have reactions to food (in other words they have food allergies and food intolerances). Their symptoms are often due to gluten. I see a lot of families with celiac disease and gluten sensitivity. Gluten and Cow’s Milk The puzzle was this. Gluten, that sticky protein that makes wheat-flour go all gooey, is well known to make people sick. But, conventionally, it has been only been implicated as causing celiac disease (that is gut damage of the small bowel caused by gluten). Consequently, the bunch of symptoms that celiac sufferers experience has been directly attributed to this gut damage (and also to the subsequent nutritional deficiencies). However, I think that this explanation is too simplistic. By contrast, in the area of cow’s milk allergy and intolerance, medics recognize that the cow milk proteins can cause a multitude of different problems (such as: diarrhea, vomiting, gastric reflux, colitis, constipation, enteropathy, migraine, rashes, eczema, urticaria and poor growth). These complaints are instigated by a number of different immunological mechanisms. My point is this: if cow’s milk can cause a host of different problems, surely gluten can behave in a similar manner. Gluten—the Culprit It is my observation that gluten is the culprit for setting off most of the celiac type symptoms. It does not seem plausible that all of the symptoms experienced by celiac sufferers are caused through a nutritional deficiency or from the damaged gut. Clearly, with extensive gut damage, there will be significant malabsorption of foods and nutrients with subsequent diarrhea and poor nutrition. But these are the more extreme cases. My theory is that gluten harms the nerve network that controls a person’s gut—this brings about gut malfunction, which in turn sets off many symptoms. The symptoms reported in association with celiac disease vary widely. Some celiacs, even some with severe gut damage, have few symptoms. While others, even with their gut fully healed (because they have been on a gluten-free diet), experience extreme symptoms from exposure to small traces of gluten. Surely, this can only be explained by people having different degrees of sensitivity to gluten, rather than by the extent of their gut damage. Medical evidence is accumulating that confirms this picture. To illustrate this, I would like to tell you about the last ten of my gluten patients who I saw this week. Their names, ages and problems are listed below (see Table 1). All of these ten children have had a small-bowel biopsy by endoscopy: only three showed the typical celiac gut damage. All ten children had high IgG-gliadin antibody levels. All ten children recovered on a gluten-free diet. In this group, they were all very sensitive to gluten: that is they all get their symptoms back again when they eat even tiny amounts of gluten. The things we can learn from these children are: Only three have celiac disease. Most, the other seven, can be called “non-celiac gluten-sensitive”. Gastric reflux is a common symptom of gluten sensitivity. Eczema can be driven by gluten. Gluten causes a wide spectrum of symptoms, including celiac disease. We need to actively look and test for gluten sensitivity to ever make the diagnosis. They were diagnosed by finding a high gluten antibody level in their blood (elevated IgG-gliadin). They improved within weeks of going gluten free. They found going on the gluten-free diet is quite easy with a little bit of help. The children with eczema and reflux can usually come off their medications once they are established on their gluten-free diet. Gluten—the Diagnosis I have now diagnosed many hundreds of children and adults with celiac disease and thousands of people with gluten sensitivity. After seeing all of these patients, I now realize that I cannot distinguish clinically who has celiac disease and who does not. Therefore, I test everyone! My mantra is “Test—don’t guess”. I test both for celiac disease and gluten sensitivity. Celiac Disease versus Gluten Sensitivity Celiac disease: The story of celiac disease began over a hundred years ago with Samuel Gee describing the “Coeliac Affection”. Fifty years later, gluten toxicity was first reported in 1950 by Dr W Dickie. Gluten was subsequently linked to the gut damage a few years later. With the clinical picture now described, a small bowel biopsy became, within a few years, a mandatory test for the diagnosis of celiac disease. Nowadays, celiac disease is still considered to be a gut disease which is confirmed by finding the classic microscopic tissue damage called “villus atrophy”. Over the last eight years the ‘gut damage blood test’ called tTG (tissue TransGlutaminase) has helped make celiac much easier to detect. About one in a hundred people have celiac disease. But doctors seem to still be looking for the classic celiac: sick people with bloated tummies and diarrhoea. However, most people who are getting sick from gluten have subtle symptoms. Gluten sensitivity: The recognition of adverse reactions to grains also has a long history. However, blood tests for gluten antibodies have been only available over the last fifteen years. This has radically changed our understanding of gluten sensitivity. Population tests have shown that at least ten percent of the population have high levels of gluten antibodies. (That is the IgG-gliadin antibodies, also called Anti-Gliadin Antibodies.) “Non-celiac gluten-sensitivity” is now the term used to describe these people who have the clinical manifestations of celiac disease but who have a normal endoscopy and who recover on a gluten-free diet. Studies are finding that at least one in ten people are gluten-sensitive. Glutened for 30 Years Sylvia is 60 years old. I saw her last week and she told me: “I never realized how bad I was until now that I feel so good! Yes! Now I actually realize how bad I was!” Next, Sylvia said a sad thing: “I didn’t know that I could get a test! I have been having trouble with my gut for about 30 years and have been suspicious about wheat but I didn’t know I could be tested. I get symptoms of tummy bloating, headaches, abdominal pains, extreme tiredness, and sometimes I just feel dreadful. People think that I am a hypochondriac or something because I am so often unwell.” “It is such a relief at last to be recognized as having gluten sensitivity. I have been off gluten for the last six weeks. I am feeling great for the first time ever! It’s wonderful!” What a story! After 30 years of being unwell, Sylvia has discovered that gluten was the cause of it all. She has non-celiac gluten sensitivity. The tTG is normal but she has high gluten antibodies. How do you know if you are being Damaged by Gluten? Simply, if you (or your child) have any ongoing symptoms, then you should arrange to get your blood tests. Why? Because both celiac disease and gluten sensitivity have a very wide range of symptoms. You can’t tell if you don’t test.
- 3 comments
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- celiac disease
- gluten
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So some family brought over some Greek pastries that I never usually see and I couldn't resist myself and ate like four or five. I fully expected to get very sick as I have in the past for at least a week, but nothing! I felt some slight joint pain that night but that was it. Nothing else. Meanwhile a few weeks later and I'm having dinner my sister made and I get very sick for the next few days from what must have been a sauce. There should have been less gluten in that than the pastries so I don't understand how that makes me sick but the pastries don't.
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Has anyone heard that zig-zag and other rolling papers are not gluten-free? In Canada, they recently legalized cannabis, and I had one puff of a rolled joint, started coughing and have been sick for a week with major sore throat and chest infection. I emailed the company, to see if it is from gluten, but haven't heard back yet, anyone else know about this? I've had similar reactions to certain drywall and patch-filling products, when I sanded them without wearing a mask. I discovered that done of them contain gluten, (like so many things!)
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Hello all, So, long story short, in 2011 I started getting really really sick, with no discernible cause. Violent vomiting daily, rapid weight gain (40 pounds in one month) unbelievable exhaustion, depression, social anxiety to the point of not being able to leave the house, hives, acne, rashes, brain fog, and my LEAST favorite, the all-over bruised body feeling you get when you have the flu (that horrible bone deep aching that makes it uncomfortable to move at all, and any clothing touching you hurts.) Oh, and monstrous swelling of my face and stomach. I wound up figuring out through elimination of certain things in my diet that what was doing it was gluten and dairy. So, over the years I've cut them out (at first, after I cut them out, I was still getting horrendously sick, just less often and it took me too long to realize CROSS CONTAMINATION WAS A THING) So fast forward to now, I'm able to function like a human again by being INCREDIBLY strict with my diet and making almost all of my food myself and NEVER taking any chances with anything that was "processed in the same facility with..." etc etc I've also recently started going back to school, which means I have to be EXTRA careful, or I won't be able to attend classes or study because my brain, and my body just don't function when I've been exposed. However, I've always been a do it yourself girl, so after having endoscopies and colonoscopies years ago, and having a doctor tell me I had "acid reflux" (way to diagnose the symptom, not the cause, ya jerk) and having no doctors know why I was getting so sick, and eventually figuring it out myself, I never was tested for Celiac's Disease. So obviously, I'm scarred for life, and terrified to death of gluten and I was wondering; does anyone know of some way that I could be tested for it WITHOUT exposing myself to it? Thank you so much in advance
- 2 replies
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- acid reflux
- allergies
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I made this account to ask this question and i dont know if this is the right place but please help Someone I know was diagnosed about 1 year ago and she’s getting worse I think. Everything she eats she vomits whether it’s glutened or not. I’m really worried!! Always feeling pukey which she says is normal but this pukey!!? she cant even take pills please please PLEASE someone help!! edit: she’s taking b12, d3, and a few others that aren’t for main things just like side affects. - sa
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Celiac.com 12/14/2016 - Just when you think you've heard everything, something brand new enters the arena. When it comes to non-dietary sources of gluten, I think of things such as lipstick (it's not a food but we still eat some of it), Play-Doh (also not a food but if you've ever seen children playing with it, you'll note that some ingestion occurs), and some cosmetic items like body lotions and shampoos. The skin does ‘ingest' what you put on it and we've definitely seen negative reactions from topical application of gluten-containing ingredients. But prior to becoming acquainted with a recent published paper in Clinical Pediatrics, my list of non-dietary sources of gluten would likely have ended there. This brand new study entitled "An orthodontic retainer preventing remission in celiac disease" gives it all away in the title… or does it? Yes, it turns out that the specialized plastic used by manufacturers of retainers contains gluten. And the gluten can get mobilized into the body of the person utilizing the retainer. The story cited by the researchers involved a 9 year old child with celiac disease. She complained of abdominal pain and was diagnosed via blood and biopsy as having celiac. Upon implementing a gluten-free diet, the young girl's physical complaints persisted and her lab findings also showed an active form of the disease. Brilliantly, someone thought to suspect her retainer, which contained a plasticized methacrylate polymer. It turns out that gluten is a common additive to plastics. And despite the idea that a hard plastic would be stable, it turns out that nothing could be further from the truth. After discontinuing use of her retainer, not only did her symptoms resolve, but so too did her blood and biopsy findings become normal. I did a little digging and this specific form of plastic is used in more than just retainers. It's found in dentures, white dental fillings, hard lenses for the eye in the treatment of cataracts, hard and some soft contact lenses, as a bone cement in orthopedic surgery, in cosmetic surgery as fillers, and more. The history behind the use of this plastic is rather interesting. It turns out that during World War II pilots flew in planes that had side windows made from this particular type of plastic (abbreviation PMMA). When they were shot at, splinters from the windows lodged in the pilots eyes. Unlike glass splinters that did create problems, the plastic caused no rejection by the eyes. This human tissue compatibility was then used for cataracts, contact lenses, etc. If you know of someone who continues to be ill despite a strict gluten-free diet, looking into non-dietary forms of gluten may yield the answer to their problem. I hope you found this informative. If you have any questions feel free to contact me. If you need assistance with your health, consider contacting us for a free health analysis – 408-733-0400. We are a destination clinic and treat patients from across the country and internationally. You don't need to live local to us to receive assistance. We're here to help! To your good health! Reference: Clinical Pediatrics. 2013 Nov; 52(11):1034-7. doi: 10.1177/0009922813506254. An orthodontic retainer preventing remission in celiac disease. Memon Z, Baker SS, Khan A, Hashmi H, Gelfond D.
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- gluten
- non-dietary
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