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Kellogs Corn Flakes
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To all Celiacs, the only thing I see as suspicious In Kelloggs corn flakes is malt flavoring, anyone try this cereal and not have problems, yes I understand the varying degrees of gluten sensitivity, however, what's holding up Kelloggs from changing to something else????

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Has nothing to do with k

To all Celiacs, the only thing I see as suspicious In Kelloggs corn flakes is malt flavoring, anyone try this cereal and not have problems, yes I understand the varying degrees of gluten sensitivity, however, what's holding up Kelloggs from changing to something else????

Has nothing to do with "varying degrees of gluten sensitivity". If you have Celiac disease, no amount of gluten is medically acceptable, even with no visible symptoms.

As to why Kellogg's doesn't change the formula, good question for Kellogg's. :)

Lets consult the experts:

http://www.cureceliacdisease.org/living-with-celiac/guide/treatment

"The gluten-free diet is a lifetime requirement. Eating any gluten, no matter how small an amount, can damage your intestine. This is true for anyone with the disease, including people who do not have noticeable symptoms."

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You might find this interesting!

Extract:

It is a bit tricky to accurately test for barley hordein in food.

One assay, the sandwich omega-gliadin ELISA, severely underestimates gluten from barley, having a cross-reactivity of only 4 to 8%.

Another assay, the sandwich R5 ELISA, overestimates gluten from barley by a factor of 2.

When it comes to testing for gluten in a highly hydrolyzed product, such as barley malt, the test that usually overestimates barley contamination (i.e., the sandwich R5 ELISA) may now underestimate it.

There is an assay available for testing hydrolyzed ingredients–the competitive R5 ELISA—but the unit of measure for this assay is gluten peptides versus gluten.

Unfortunately, it is somewhat difficult to evaluate peptide concentration in terms of parts per million of gluten.

Thomas Grace, CEO of Bia Diagnostics, a food testing facility in Burlington, Vermont, says the following concerning the use of barley malt and barley malt extract in gluten-free foods:

“In my opinion until there is a reliable method that can detect all hydrolyzed hordeins (the harmful protein in barley) in these malts and extracts and correlate them with minimal reactive thresholds, manufacturers might want to stay away from barley malt and barley malt extract in gluten free labeled products.

We might find that some barley malts and barley malt extracts are fine for persons with celiac disease, but until we know that for sure and have a reliable method for verification one should proceed on the side of caution.”

http://www.glutenfre...ten-free-foods/

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    • Oh, Trish at the GlutenFreeWatchDog tested Planter's honey roasted peanuts three years ago.  The can did not state gluten-free, but showed no gluten ingrediants (per Kraft policy).  Test result: less than 5 part per million which is pretty much gluten-free.  
    • What if it were something else that glutened you?  Maybe you ate too much of a good thing?  I once (three months post dx) ate too much gluten-free fried chicken, vomited, passed out and fractured my back (osteoporosis) in the process.  Paramedics, ER doc and Cardio all thought I was having a heart attack.   No.  It was sheer gluttony and bad bones.  Not good to overload with a damaged gut.    Maybe you did get some contaminated nuts.  Afterall, anything processed is suspect.  What might be well tolerated by some, might be too much for others.  We all have our various levels of gluten intolerance.   The old 20 parts per million is just a guideline, but science does not really know (lack of funding......doe anyone really care enough to find out?)  My hubby has been gluten-free for 15 years.  When I was first diagnosed, I tried to eat the gluten-free foods that I normally gave him.   Problem was he was healed and I was not.  Things like Xanthan Gum in commercial processed gluten-free breads make me feel like I have been glutened, but it is just (and still is) an intolerance.  So no bread for me unless I make it myself using a different gum.   Too lazy, so I do without.   so, ask your doctor if you really want to know or lay off the cashews and test them again in a month using a certified gluten-free nut.  I wish this was easier!    
    • I have intolerances to a few foods now, so I was wondering about that.. I love cashews though, and a month or two ago I was eating them all the time with no problems at all. I mean, could I really have developed an intolerance to them since then? I don't know if they're made on shared lines (it didn't say on the package so I assumed they weren't), but I'll give them a call. I'm really, really sensitive to cross contamination. Even if something is just made in the same facility (but not on shared lines) it will make me sick. If that's not it, then I'm not really sure
    • Research with KP and find a celiac-savvy GI in your area ( read the biographies). and ask your PCP/GP for a referral to that specific GI (not his buddy).  Ask the GI for the rest  of the celiac panel or proceed with an endoscopy/biopsies -- 4 to six.  Keep eating gluten daily until all testing is complete.  Document and request in writing.  Do not worry about symptoms.  There are over 300 of them and some celiacs have none!   Research all that you can about celiac disease.  The University of Chicago has a great celiac website that has testing Information etc.   Poet me know how it works out.  Hope you feel better soon!  
    • I react to both wheat and barley.  I've opted to just go completely gluten free, for the sake of simplicity and my sanity.  I don't have a diagnosis of celiac disease, but I strongly suspect it.  Unfortunately, I'm not willing to endure the misery of staying on gluten long enough to pursue further testing.  I just know I need to avoid the gluten grains, so I do.  
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