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Gluten Free Pantry And Glutino
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3 posts in this topic

This is bigger news than the typical celiac articles that I'm putting in the other thread, so I made a new one for this. The Gluten Free Pantry and Glutino are...well, just read the letter :lol: :

Dear Friends and Valued Customers,

I want to share some very exciting news with you. The Gluten-Free

Pantry (Glastonbury, CT) and Glutino (Montreal, Canada) have joined

forces. Our combined resources will help both companies to better

meet the needs of the celiac community.

The changes you will see are only positive: enhanced product lines

and customer service and the ability to develop a wider range of

selections in the future. Very soon those of you who order Glutino

from Canada will be able to order those great items through GFP,

thus skipping any of the customs delays of the past. Conversely, our

Canadian customers will be able to order Gluten-Free Pantry products

in Canada, saving customs charges and border hassles.

Some of the expanded offerings at GFP will include the complete line

of Bi-Aglut, Dr. Schar, and all of Glutino's frozen breads, rolls,

pizza crust, bagels and more.

Gluten-Free Pantry will remain in Glastonbury and Beth Hillson will

continue to manage the company. And, of course, all of our friendly

customer service staff will remain as well.

We are very excited about this merger and look forward to continuing

to serve your needs.

If you have any questions please do not hesitate to contact us at

Gluten-Free Pantry 1-800-291-8386 or Glutino 1-800-363-DIET. (The

Glutino message is in French and English.)

In celebration of this merger, we are offering a special promotion

on all Glutino brand products on the Gluten-Free Pantry web at

www.gluten free.com. Thank you for your continued support.

Here Are Our Glutino Specials:

#244 Glutino Breakfast Bars-Apple

#245 Glutino Breakfast Bars-Blueberry

#246 Glutino Breakfast Bars-Chocolate

#247 Glutino Breadsticks-Pizza Flavored

#248 Glutino Breadsticks-Sesame

Special Price: $6.00 (a 75 cent savings)

#316 Glutino Shortcake Dreams

#317 Glutino Vanilla Dreams

#318 Glutino Chocolate Dreams

#319 Glutino Zebra Dreams

Special Price: $4.75 (a 10% savings)

#485 PRETZELS - 14 oz. Family Bag

Special Price: $6.19 (a 10% savings)

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Wow! This is great ... I hope we can get more of their products out West here! :P

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    • https://www.facebook.com/groups/SingaporeCeliacs/
    • Today was the big day when I went to the GI and this is the first time I have felt heard and taken care of.  I told him about the two celiac blood tests  (in my first post) normal, he said that often happens, even with people who do have celiac and he needed to see the report and pictures from my endoscope.    I had filled out the appropriate Kaiser paperwork for Sutter to send all my medical records, but they ended up sending a disc with records to me, which Sutter said they could not use.  We also talked about gluten sensitivity v. celiac, and he said a lot of people are sensitive to gluten even if they don't have celiac. He said that my symptoms sound like classic IBS, which can be caused by any number of things.  He asked if I would try the FODMAP diet, which limits certain foods and requires no gluten. He said my symptoms sound like classic IBS, which he said can be caused by any number of things, including gluten sensitivity.  He has asked if I would try the FODMAP diet, which has restricted foods as well as no gluten because most gluten products have wheat in them.  So, since I am planning on going gluten free anyway, and I don't want another endoscope or blood tests if absolutely necessary, I am going to try the FODMAP diet and see what happens. I filled a consent form at the GI office today to have all my records sent to him so he can view the endoscope pathology report and photos.  I have an appointment with a Registered Dietician on September 30, and follow up appointment the GI in 4 months. 
    • gluten-free andee, according to an article on celiac.com  that talks about this subject see this link http://www.celiac.com/articles/24406/1/Celiac-Diease-and-Other-Autoimmune-Diseases-Equals-Low-Inflammatory-Diet/Page1.html Quoting the author "In the author's personal experience, a gluten-free diet has many limitations. The reactivity between alpha gliadin and corn, millet, oats, rice and dairy has been denounced as invalid by gastroenterologists and celiac disease researchers. While at a medical school in Missouri, biopsies did not show improvement in villous atropy until all alpha gliadin sources and corn, millet, rice and oats were removed from the diet."  Note this research is two years old but hilites the problem with non-gluten rice protein that you are having. It is the alpha gliadin sources that it causing the cross reactivity you are experiencing when you eat rice protein's. She says quoting "Celiac disease has gotten the most attention in antibody research, but the current data on cross-reactivity of antibodies is allowing a better understanding of gluten sensitivity. Antigen reactivity to alpha-gliadin can trigger immune attacks on many individuals beyond those with positive DQ 2, DQ 8 and TTG test results. She goes on to say "A low inflammatory diet customized to each person through testing for cross-reactivity or elimination diet protocols is needed to restore a state of health and well-being."  which sounds exactly like what you are doing. If you are still having problems after elminating rice a 30 day elimination of all the alpha gliadin proteins might be in order.  Corn is a common reactivity problem I hear with a gluten allergy from my friends as well as the obvious lactose problems that can be common among celiacs.  But rarely do you hear Rice allergy's brought up in context of a gluten allergy. I am glad you are making progress on finding your triggers. Read the whole article for yourself to see if there are nuggets of truth I did not highlight in my response. I hope this is helpful. Good luck on your journey to health. Posterboy,
    • One other thing - you might be able to tolerate some dairy if it's only the FODMAPs problem. I discovered that many cheese such as cheddar have effectively no lactose. And my wife sometimes makes 24 hour yoghurt, which also has effectively no lactose. Those have been fine for my tummy.
    • Celiacs got better gluten-free. Post-war, grains became available again and the same patients got sick again. 1952 the Gluten-Free Diet is officially ... View the full article
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