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Gluten-Free Glutton: Celiac Disease Is Expensive -- But I'm Not To Whine About It - Florida Times-Union

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The Massachusetts Daily Collegian

Gluten-Free Glutton: Celiac disease is expensive -- but I'm not to whine about it

Florida Times-Union

You may not be aware of it, but there is a federal tax deduction that people with celiac disease can take for the increased cost of gluten-free food. It will probably be an exercise in futility, but I'm going to take all the steps necessary this year ...

Gluten free diet requires careful shopping The Massachusetts Daily Collegian

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I hate to be the bearer of bad news but that 7 1/2% threshold is going up to, or has already gone up to, 10%, courtesy of Obama Care. So, unless you have 20 children and they all are diagnosed Celiacs, you can forget about this deduction. It's shameful that the US government cares so little about medical costs for everyone and especially those of us who have to eat this way. No one should be taxed on legitimate medical expenses, especially when those passing these ridiculous laws have the best medical care in the world. :angry:


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Oh, that guy. Mark Basch. He is a one-man typing font of celiac/gluten intolerance misinformation, and now he's adding IRS problems to the resumé. :rolleyes:

You have to see this:

When he's not bashing the merely gluten intolerant, he's the Big Fan of the looser definition of "gluten free" to include processed gluten :angry: and up to 20 ppm.

I don't worry about that a lot because I generally don't get sick if I eat a small amount of gluten. I avoid gluten because I know that it is damaging my intestine and will cause long-term health issues.

So when the FDA guidelines came out last year, I put this question to one of the leading researchers on the disease, Stefano Guandalini of the University of Chicago Celiac Disease Center. He assured me that "there is good, solid science" behind the safety of the 20 ppm standard. He also pointed out that the standard has already been adopted in Europe.

He said studies have shown that celiacs can consume up to 10 milligrams per day of gluten without causing damage, or about 1.1 pounds of food that contain 20 ppm of gluten.

With that reassurance, I was interested to read recently about a new beer produced by a brewery in Oregon. The beer is called Omission and it claims to be the first gluten-free beer in the U.S. that is brewed with traditional beer ingredients, including malted barley.

Here comes the let's make gluten free food, or beer, out of gluten nonsense again. It only bothers the super- sensitive, right ? :ph34r:<_<

And if Europe doesn't do something correctly, of course we should then emulate them, right ? Of course, that University of Chicago Celiac Disease Center website,, that Guandalini is on the board of, claims on its website that the gluten free diet "fails to heal intestinal damage in more than half of cases." (earlier discussion of this on this thread here, including links and the link to the FAQ page from, with this claim here:

If this contention was true, that a gluten free diet does not work in over 50% of diagnosed celiacs cases, based on studies done in parts of the world with alleged "gluten free" food made with gluten ingredients, should not the standard here in the United States be BETTER THAN THAT ? And should not the gluten free diet topic media writers with the disease be more concerned about that ?

Mark Basch also was claiming that the Domino's Pizza (the ones who got so into trouble with the not really gluten free because of cross contamination, that one of the celiac organizations tried to "rate," as to probability of safety :angry: ) was tested by an independent company as it was gluten free. But he also says that he eats them and doesn't get sick, so he's the the right "test patient for that."

He shouldn't give bad tax advice, either.


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    • I have the same symptoms.  These symptoms have overlapped other issues that I have and have been left untreated for far too long. Now the pain has gotten worst. My GP believes it's my hiatal hernia.  I have pain below my breastbone, pressure pushing up my chest/throat, dizziness and nausea. 
    • Usually I'm using apps to tell me what celiacs have thought about the restaurants in the area and repeatedly eating at a few different places I haven't gotten sick. Now that I think about it, gluten was a definite possibility. I ,however, just got all negative results from all the following tests so I'm guessing I'm doing ok on that front. -Basic metabolic panel -Liver enzyme panel -CBC -Serum IgA -Tissue transglutaminase(tTG), IgA -Tissue transglutaminase(tTG), IgG -Thyroxine(T4), free direct serum -Thyroid stimulating hormone I thought the same thing about positive antibodies and non-celiac sensitivity reading this; l'm seeing his nurse practioner in two weeks so I'm going to take this and basically argue with what he said and see how that goes haha. I'm gonna guess not real well. I'm going to push being tested for other autoimmune diseases in addition.  
    • I was dx with duoedenitis end of August. No mention of a stomach, esophagus or duoendal ulcer. Just a small hernia. Less then 2cm. But I have a LOT of pain right below the breast bone and I jumped when it was recently touched on exam. I can even feel a small bump in the area. I feel so dizzy and unwell, like some kind of bacteria is invading my brain and am very queasy still.  My heart still feels weird too.  Bloodwork normal, a bit low on protein which is unreal because I get a ton of it but it is always is low if I have not eaten. Mildly elevated myeloycytes and basophils. My GI will probably not see me for a week or two, my primary care put me on sucralfate.  As soon as the food hits my digestive system I feel really weird all over, stomach, chest, throat, head. Just feel like I have this horrible thing infecting my body.  Did anyone feel ulcer pain and have it NOT be an ulcer? I suppose one could have developed since August. 
    • Hi AWOL, Since you weren't able to complete the 2 weeks gluten challenge for the endoscopy the results are not necessarily reliable.   So to be err on the side of caution I think you should assume you have celiac disease.  Your doctor should not assume you don't have it either since the challenge was not completed.  He has no proof that you don't have celiac disease.  He does have evidence that you have negative reactions to eating gluten though.
    • Hi Ironic Truth, Thanks for Replying. Wow I get bad joint pain too. So my opinion especially if he is eating gluten is to get him tested. I wish I had been tested when I was eating gluten 8 years ago .  I had tried 8 years ago initially to figure out what the heck was going on with me and my immune system. I started with a GP, went to Allergist/Immunologist etc. I gave up 4 doctors later when nothing seem to be found and you sense they start thinking lady you're a nut job . My cousin a diagnosed Celiac took over 2 years to be diagnosed and she is a nurse. My husband said for years "I think bread is bad for you" and in a desperate attempt to help myself -I gave up wheat after 2 weeks felt better 2 months later I went total gluten-free and felt very much better that was 4 years ago. So I have suspected NCGS or Celiac for a few years now. However getting someone to test you for it when you were classified IBS 20 years prior-well as is chronically heard on the forums here is perhaps the biggest challenge of all. One then just finally says ok I will just try this gluten-free thing myself. I was gluten-free for 3 1/2 years and improving. Then  I got gluten-ed in March of 2016 and I had worse symptoms then ever the joint pain arrived. I went to a new allergist who refereed me to another Allergist/Immunologist who deals with Celiacs and Food Intolerances. I did see a Rheumotologist in July 2016 since the muscle and joint pain was still lingering, who tested me and reported no antibodies. Back to the specialist who did more test and suggested the gluten challenge. It's likely me failing to complete 2 weeks caused it but the symptoms got real bad and I thought I'm going to have worse issues if I don't stop this.  Today my fingers are just starting to heal they were peeling during the gluten challenge among all the other symptoms I get, which I attribute to dehydration. The dry peeling fingers did not improve until I got the IV the day of the scope. Bizarrely I was looking forward to the scope hoping I'd get an IV with Meds and fluids becaus eI felt I needed it. I did see one abstract, I can't get my hands on the full article as you stated their is a link: Dig Dis Sci. 2005 Jan;50(1):126-9. Celiac disease and intestinal metaplasia of the esophagus (Barrett's esophagus). Maieron R1, Elli L, Marino M, Floriani I, Minerva F, Avellini C, Falconieri G, Pizzolitto S, Zilli M So I will pursue the path of monitoring the  Barrett's. Despite no official diagnosis for me, you are right Gluten is bad for me, I should avoid it, I will, and I'll stay on the forums. Good luck with you Boyfriend he is lucky to have you looking out for him.
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