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Gluten Detector
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IS THERE ANYTHING OUT THERE THAT YOU CAN STICK IN FOOD TO SEE IF IT HAS GLUTEN IN IT OR NOT? I THINK THAT WOULD BE A GREAT INVENTION, IF I had a clue how to do it , I would. Not my field , science. :blink:

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There are gluten testing kits out there, but from the reviews on them they don't seem to be sensitive enough. Try googling food testing kits.

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Oh, wouldn't that be great.

I had to laugh, because I refer to myself as the human gluten detector, because I am such a sensitive Celiac. :) :) :)

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There is a kit out there. I emailed the company trying to get more information and they never got back to me. I think they are pretty expensive (several dollars at least) and that it takes 10-20 minutes to get results. I posted something about this a while ago and it seemed like, if it is sensitive enough (I have no clue about that), then it would only make sense to test a particular product rather than testing every meal you eat a restaurant because of the expense, time and fact that you would have to sample every part of your meal.

If they have a start on this technology with the current test, it would be great if they could master it. I've been watching CSI Miami reruns lately and they can take a powder sample, mix it with some liquid and determine if it is cocaine, so I don't see why the same couldn't be done with gluten.

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I was just thinking about this yesterday. I'm picturing the ideal deice would be like a Star Trek Tricorder, and you'd just wave it over a food/substance and it detects the presence of gluten. If there is a "gluten frequency", I'd start on it asap. Something tells me there could be a resonant electromagnetic frequency to the protein fraction, but since it is so small, I think the current technology simply isn't up to the task.

However, looking at it from a different angle:

The antibodies which are designed to attach to the adenovirus might possibly be used to detect gluten, and I would not be surprised if that's how the current testers do it. This would seem to require a sample to be mixed in some solution with the antibodies. As the antibodies attach to gluten, I guess there would be a certain amount of coagulation. That may be detectable as a change in the electrical conductivity or optical characteristics of the solution. This would also account for the time required for detection.

Being familiar with electronics and not organic chemistry, biology, and the like, I'd rather think in terms of an electronic device. But again, given the small size of the protein fraction, I think it's highly unlikely that a device like a Tricorder is realistic at present.

Maybe a better solution would be to stop cultivating the 20,000 some-odd wheat hybrids now in commercial production (all with magnified amounts of gluten), and start growing the original, natural wheat varieties. Those had 2 and 4 sets of chromosomes, not upwards of 12 or more as in today's hybrids. How ironic it is that man would alter a food staple such that it becomes toxic, just to get better bread texture. Especially when all he really needed was a little guar gum or xanthan gum.

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Yeah! I wish. :) I need something like the "stud finder" I bought yesterday (to find wood studs in walls, not hunkly studs on the street). You wave it over your plate and it sounds an alarm if there's gluten.

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Yeah! I wish. :) I need something like the "stud finder" I bought yesterday (to find wood studs in walls, not hunkly studs on the street). You wave it over your plate and it sounds an alarm if there's gluten.

:lol::lol: ....is there such a thing??? LOL!!

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:lol::lol: ....is there such a thing??? LOL!!

Well, there should be!

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There is a kit out there. I emailed the company trying to get more information and they never got back to me. I think they are pretty expensive (several dollars at least) and that it takes 10-20 minutes to get results. I posted something about this a while ago and it seemed like, if it is sensitive enough (I have no clue about that), then it would only make sense to test a particular product rather than testing every meal you eat a restaurant because of the expense, time and fact that you would have to sample every part of your meal.

If they have a start on this technology with the current test, it would be great if they could master it. I've been watching CSI Miami reruns lately and they can take a powder sample, mix it with some liquid and determine if it is cocaine, so I don't see why the same couldn't be done with gluten.

How about a microwave oven set on a small range of frequencys that distroys only the wheat shaped protiens rather than heating the food. This would render any cross contamiments (sp) that were on the dish so it would make any meal safe then you could cook as you normally do. it would be nice to be able to serailze the food in this way.

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    • Thanks Stephanie & Gemini for the info. that the 4 of 5 doesn't apply to children. I wasn't aware of that until now. 
    • I think the posters above have given you very good information and I will throw in my 2 cents worth.  I am surprised that they did not test her DGP IgA also.  I am sure that would have been positive.  They switched off with antibody classes and usually they do both tests for both antibodies.  IgA is more specific to Celiac but the IgG is also useful.  The testing shows your daughter is producing antibodies to the gluten in her diet. (DGP IGG). THe tTg shows positive for some damage or inflammation. You know........your daughter is only 4.  She hasn't been on the planet or eating gluten that long. It can take years for enough damage to occur for it to be able to be found on biopsy.  I would say it is highly likely that this is Celiac, especially with her symptoms. But because the damage hasn't graduated to bad enough yet, they won't diagnose her. I think you need to do what others have said and get all copies of testing and find someone else who will take a look and give a diagnosis, especially if they have you do a dietary trial and her symptoms go away.  That might be the only recourse if you want faster proof. I know I would want faster.  I would not really be happy if I thought I had to keep feeding her something that was making her sick.  If you keep her on gluten long enough, the diarrhea will probably show up. BTW.........the criteria mentioned regarding diagnosis does not apply to kids.  I know it's silly and stupid but most leading Celiac specialists do not go by this criteria for kids.......adults only.  Keep that in mind because it might come up.  You could recognize it but they might not. Have you considered gene testing, to help bolster a diagnosis? As far as false positives go, it's the other way around. False negatives happen more frequently than many people think.  It's a recurring theme here.  With her symptoms, which is what I had, a bloated belly and tummy aches are telling.  Have they tested her for lactose intolerance?  That can cause similar symptoms, although it sure won't raise those 2 blood tests.  Keep looking for Celiac because there are many red flags here.
    • This 4 out of 5 criteria does not apply to children. I was never given a reason why, but it isn't.     That said, you may try to get a second opinion from another GI who may be willing to give her a firm dx.  We were in your boat 6 years ago and while I'm sure I'll get slammed for it, I wish we had kept gluten in our kiddos diet till he scoped positive for a variety of reasons.  Again, even family is different and you have to find what is best for you!
    • Mnoosh, I had swollen lymph nodes prior to celiac dx and for a while after going gluten free. My neck as well as groin. The groin ones were the worst. Guess what? All gone! It's hard to recall a time line & consider that everyone is different but I think mine completely resolved within a year.  You've been given great information. Just breathe and then again, breathe. You're going to be fine. 
    • It is the only thing you have eaten, so it can't be anything else?  I eat it with no issues so I am not sure how you can be certain that is the problem.  All I am saying is that its sort of "your word against mine and the company's word".  
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