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

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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. 

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    • What about Xanthan gum?  It really bothers me, so I avoid most commercially processed gluten-free breads, etc.  Never bothers my hubby though.  
    • I use to get them before I went gluten-free.  I stopped eating oats because it also does give me canker sores and causes my toes to get cracked underneath.  
    • I had quite a few of the medical problems that you have before I figured out that gluten was the problem. I can’t do basic math or writing when I eat gluten also I get depressed, irritable, low energy, etc. The best route to go is to do an elimination diet and monitor how certain foods affect you. I eliminated MSG (Monosodium Glutamate), Nitrite, and oat based on the reactions that I get once I consume them. You must be disciplined on a gluten free diet, there is not such a thing as –It is just one cookie! If you can manage to go 100% gluten-free for three weeks and you see those problems going away, you will have a good idea if that is the cause of your problems. The blood test I did after being gluten-free for two years came back negative so the doctor just make me feel that I was crazy and making things up. I have a stool test done which came back with elevated igA also a gene test indicating I have two genes that code for gluten sensitivity. My lactose intolerance went away too, eating a lot of cheese now. Rash in arms? gone, Brown spots in teeth? Gone, Intestinal noises? Gone, Lack of bladder control? Gone, Constipation? Gone, and a lot others.   
    • Oh you're most welcome!  Another thing --- no steroids, oral or injected for 2 months prior to a dh biopsy. Lay off any topical steroid creams for 2 weeks prior. Really, stand your ground with them. It would also be great if you can get a friend or family member to go with you in case they take the biopsy from somewhere that you can't see such as the back of your neck. Your friend/family member can watch to make sure they don't take it directly ON a lesion. Do you have a primary care doc? You can also go to that doc & ask for a full celiac panel PLUS an eTG or TG3. 60% of people with dh test negative on the celiac blood panel but maybe you're one of the 40% who will test positive. It's worth a shot.
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