Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Make Gluten-Free Food Safe For Patients And Consumers - Huffington Post
0

2 posts in this topic

Make Gluten-Free Food Safe for Patients and Consumers

Huffington Post

A mere decade ago, celiac disease -- an autoimmune disorder that makes it impossible for an individual to consume gluten, which is found in wheat -- was only just beginning to be understood. In fact, it wasn't even recognized as a disease at all. The ...

From GI issues to weight loss: A breakdown of gluten-free eating Medical Xpress

all 2 news articles »

View the full article

0

Share this post


Link to post
Share on other sites


Ads by Google:

Unless they tell us what is in the actual text of the proposed gluten free labeling regulations "under review," it is like endorsing a pig in a poke.  It could be even worse than what we have now if it allows things like unlabeled oats or unlabeled codex wheat starch to be called "gluten free."   Furthermore, this HuffPo blog piece by Rep. Lowrey (NY) and Dr. Fassano (Boston) STILL does not mention the wayward stepchildren of celiac, the millions of merely gluten intolerant people.  At least some of the gluten intolerant are extremely sensitive to gluten and have to eat at least as carefully as a celiac or become sick, if you added THEIR numbers into the number of people who are diagnosed with celiac (from what I have seen, there seems to be quite a tug of war over this, with many different lobbyist factions DESPERATE to downplay the numbers) you can explain the startling growth of the gluten free foods market.

 

What shocked me about this blog piece was that it seems to want to cut down on the gluten free foods total that are available.  No, you healthy researcher/medical/political people still don't "get it," we want lots of gluten free (and other allergen free food for other people) widely available and safely made and labeled, because people ARE eating it, and most celiacs are still NOT diagnosed, and a lot of gluten intolerants are still stumbling around trying to figure it out, so it's still going to be a growth market.  
It's not FIBRO and it's not IBS and it's NOT AIYH.   It's gluten. 

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      104,344
    • Total Posts
      920,486
  • Topics

  • Posts

    • What's an " iodine test"?  Haven't heard doctors doing that to diagnose DH.
    • Hello! I've just been given my blood results and told they are highly suggestive of coeliacs but will have to wait till next month to see the gastroenterologist and who knows how much longer for a biopsy. My igA, igG and tissuetrans igA were all over 250 and tissuetrans igG was the only one that was normal. These results don't mean much to me yet but I'm told they are very high. I'm now quite fearful of how much damage I've gone to myself. I've had stomach problems for 25 years (just turned 40) and have often steered clear of too much bread and pasta for how bloated it made me feel but the symptoms were always vague and inconsistent so I kept eating. I had a couple of boats of gastro in the past few months (thanks kids) which I took a lot longer than normal to recover from which looking back may have been related. Then last Friday I had a blowout with wine, cheese, crackers, pizza and chocolate cake. I'm sure I've probably had blowouts like that before but I have never felt so sick before and am still slowly recovering. This is what finally prompted me to go back to my GP after being fobbed off so many times over the years. So I guess my question and my concern is whether there is still  chance of a false positive with levels like this? I worry what else it might be if not coeliac. I'm also worried that I may have done so much damage to myself that I will have several disorders going on! I'm also still recovering from last Friday and wondering when I'm going to feel better. I've stayed off gluten and dairy since my blood result a couple of days ago but feel like I'm allergic to food in general.  Thankyou!!    
    • Here's what the Klondike Bar makers say on the FAQ page of their website (August 2016): Are your products gluten free? Nope. They are not. We have not validated for gluten free. We do not operate allergen-free manufacturing sites, however we do have allergen management programs in all our facilities. The intent of these programs is to avoid unintentional cross-contamination of allergens between products. Our product labels adhere to the FDA’s strict regulations regarding declaration of ingredients and allergens. We do not use the terms “Natural” or “Artificial Flavorings” to hide the existence of any allergens. RECIPES CAN CHANGE. We strongly recommend that allergic consumers refer to ingredient declarations EVERY TIME they purchase processed foods.
    • I tried the iodine test but couldn't leave it on very long because it itched too much. I left it on maybe 30 minutes lol. Did anyone try it and have the same response??
    • Had my scope today. Dr said my esophagus is damaged and stomach inflamed. Waiting on biopsy results. Taking protonic and flagyl and he said to go ahead and try cutting gluten out to see if that helps. Thanks for the feedback everyone! 
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

  • Member Statistics

    • Total Members
      61,415
    • Most Online
      1,763

    Newest Member
    Ails123
    Joined