Gluten-free Vs. No Gluten Ingredients
Posted 26 March 2008 - 06:46 AM
Posted 26 March 2008 - 07:24 AM
Son: ADHD '06,
neg. CELIAC PANEL 5/07
ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08
ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08
other food allergies
Posted 31 March 2008 - 02:12 PM
Posted 15 April 2008 - 01:08 PM
You will become an expert at reading labels in short order. It's probably easiest to start off with totally gluten free products and add in others as you feel comfortable.
Diagnosed celiac August 2004
Posted 15 April 2008 - 02:12 PM
Posted 15 April 2008 - 06:35 PM
Do you ever eat in a restaurant? If so, the kitchen is a shared facility and the dishes and cutlery are shared equipment.
Do you have any gluten-containing products in your house, perhaps for other family members? If so, then your house is a shared facility. Do they have their own dedicated dishes, cutlery and dishwasher? if not, then, well, you get the point.
When I see these notices, I consider the type of product and the likelihood of a problem, while keeping in mind that the next product over may be just as risky while not telling me.
When I see "may contain traces of ..." I worry more, but still realize that this may be nothing more than a CYA statement for a shared facility.
Diagnosis by biopsy of practically non-existent villi; gluten-free since July 2000.
Type 1 (autoimmune) diabetes diagnosed in March 1986
Markham, Ontario (borders on Toronto)
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