Jump to content



   arrowShare this page:
   

   Get email alerts  Subscribe to FREE Celiac.com email alerts

 
Ads by Google:
Celiac.com Sponsor:                                    


admin

Member Since 14 Dec 2003
Offline Last Active Today, 11:35 AM
*****

#788981 Weird Looking "object" In Gluten-Free Mall Banner

Posted by admin on 19 April 2012 - 09:07 AM

It is a mysterious object called a "ponytail." Usually young girls wear their hair in such fashion, but in this case it is a young woman. Posted Image

This picture was taken shortly before she was abducted by aliens...we were not able to capture this "capture" on film...sorry.


Scott
  • 6


#785962 Gluten Free Foods - ABC2 News

Posted by admin on 07 April 2012 - 01:04 PM


Gluten Free Foods
ABC2 News
After being diagnosed with celiac disease as a child, Meghan began to crave cooking as a substitute for her inability to digest wheat, rye, oats, barley, and malt. At first, the adjustment was very difficult for Meghan, and she would find herself very ...



View the full article
  • 1


#765098 Have constipation? Get yourself checked for celiac disease - Hindustan Times

Posted by admin on 15 January 2012 - 11:27 AM


Have constipation? Get yourself checked for celiac disease
Hindustan Times
Doctors from various Delhi government hospitals were sensitised about celiac disease, a condition caused by gluten allergy that damages the lining of the small intestine, preventing it from absorbing certain nutrients, by the Celiac Society of Delhi on ...
Dr. Sheer talks about Celiac Disease Austin News

all 3 news articles »


View the full article
  • 1


#752817 No Evidence That Gluten-Free Diet Promotes Weight Loss (with Reply by Dr. Ron...

Posted by admin on 02 December 2011 - 12:09 AM


PNW Local News

No Evidence That Gluten-Free Diet Promotes Weight Loss (with Reply by Dr. Ron ...
Celiac.com
By Amy O'Connell Amy O'Connell is a medical doctor and researcher who was diagnosed with celiac disease in 2003. She began writing professionally in 2010. Dr. O'Connell is working toward becoming a pediatric allergist/immunologist. ...
Cooking for Gluten Free Guests ValpoLife.com
US Foods Helps Colleges Meet Increasing Student Demand For Healthy & Gluten ... PerishableNews (press release)

all 5 news articles »


View the full article
  • 1


#747485 Red Wine Made Me Sick And I Dont Know Why

Posted by admin on 14 November 2011 - 11:10 AM

T.H. I am not opposed to a discussion on this topic, obviously that is why this board is here. I am, however, opposed to spreading wild, unsubstantiated claims, especially very old ones, that have never been backed up by any solid evidence. These claims can cause unnecessary concern, which is probably not advantageous to the healing process--more worry/stress probably does impact one's health in a negative way. They can also cause people's quality of life to be unnecessarily diminished...what if someone hears this and avoids wine their whole life because they think there is gluten in it? I think that would be a bad thing for a wine drinker.

If I do see something substantial to worry about from wine I'll be the first to spread the news via Celiac.com, but after nearly 20 years of doing this I haven't seen anything. My educated guess is that leaky gut/unhealed gut equals natural sensitivity to many things, and it may take a few years for many celiacs to recover to the point where they can drink wine and distilled spirits again--but this doesn't mean that there is gluten in those things. Also, I believe that during this recovery time period many celiacs will have the feeling that everything contains gluten, and that they are getting dosed by gluten, even if they might not be. This can be caused by the damaged gut's reaction to different things.

I am not advocating that a celiac should not being vigilant in pursuing a gluten-free diet, but I do think this vigilance can, at times, go too far.

Take care,
Scott
  • 3


#746341 Red Wine Made Me Sick And I Dont Know Why

Posted by admin on 10 November 2011 - 11:24 AM

T.H. - I have have spoken several times to commercial testing labs who do confidential testing for gluten for the food and beverage industry. Without naming specific brands, because they could not, they have told me that they have never detected any amount of gluten in any distilled alcoholic beverages, and have never detected any gluten in any grape wines (in one conversation I was also told that several major brands of barley based beers do test below 20ppm, some as low as 9ppm).

Also, my employee's husband who owns the Willowbrook wine label HAS tested his wines that were aged in oak barrels that were made in France in the traditional method which utilized wheat paste as a sealant, and zero gluten could be detected (by tests that went down, I believe, to 5 ppm). Feel free to contact the winery directly about this, and the owner does have testing documentation to back this up. He plans to market his wines as gluten-free...even the ones made in such barrels.

Obviously this does not mean that every wine has been tested--most have not, but it does demonstrate that all of the scientific data I've seen to date indicates that we don't need to worry about wines, and in all my years I've not seen a single bit of credible evidence to contradict this.

So what we have here is a basic myth that has persisted for years, but not evidence to back it up. We also have plenty of evidence to show that wine is safe, including the fact that all celiac organizations and experts worldwide agree on this point...so why try to make this into a point of contention...what good does that serve?


Take care,
Scott
  • 2


#746076 Red Wine Made Me Sick And I Dont Know Why

Posted by admin on 09 November 2011 - 12:53 PM

Dr. Matt, I believe that your post is fear mongering, and not based on reality. I have never seen any evidence that any red or white grape wines contain gluten. Gluten is not used in the wine industry as a clarifying agent, and to say that it "can be used" is like saying gluten can be used by cities to filter your water--they don't, and wouldn't--just like a winery would never use gluten for such a purpose. They do use clarifying agents, like egg whites and others, but even when they use egg whites people with egg allergies can still drink those wines, as it does not end up in the end product.

As for using wheat flour to seal barrels, yes, this is still done by some barrel makers, but all barrels, especially new ones, are steam power sprayed to remove any and all contamination, as the last thing a wine maker wants is something that would contaminate his product. I have seen this high-pressure steam power washing personally, and it is basically to sterilize the inside of the barrels.

I live in Sonoma County and have visited dozens of wineries here, and have spoken to each about this, and none of them believe you would ever find any detectable gluten in their wines from the way the barrels are made--basically if it could leach from the sealed area the barrels would leak, and they don't (or if they do they are thrown away). Even if there were minute amounts of gluten due to leaching, the wines age for at least a year and are left undisturbed. All particles settle to the bottom of the barrel, and the wine makers take great care not to disturb the sediments when they pump out the wine for bottling--the bottom settlements are never used, which is where the clearing agents and all sediments end up.

I believe that when you present such information you need to back it up with something better than a post to some very old rumors that have never been substantiated in any way, like through testing. I have considered offering a monetary reward for anyone who can show me a traditional red or white wine that tests positive for gluten...just to settle this issue once and for all.

Did I mention that my co-worker's husband here at Celiac.com owns a wine label and has been making wine for 20+ years? I've talked to him about this and he agrees that gluten is not something you need to worry about when drinking wine...

Take care,
Scott
  • 4


#745804 Is Kamut Gluten-free?

Posted by admin on 08 November 2011 - 02:12 PM

Kamut is wheat and it is not gluten-free.
Scott
  • 1


#745423 Now You Can Buy A Gluten Sniffing Dog!

Posted by admin on 07 November 2011 - 09:11 AM

Just in case you need this:
http://www.celiacsniffer.com

Take care,
Scott
  • 1


#743941 Promising new compound to prevent Type 1 diabetes identified - BioScholar News

Posted by admin on 02 November 2011 - 09:07 AM


Promising new compound to prevent Type 1 diabetes identified
BioScholar News
The findings has implications in the fight against type I diabetes along with other autoimmune disorders like rheumatoid arthritis, multiple sclerosis and celiac disease. Aaron Michels, MD, an assistant professor of pediatrics and medicine, ...
Researchers find molecule that prevents Type 1 diabetes in mice Eureka! Science News

all 2 news articles »


View the full article
  • 1


#737238 Gluten Allergies: Symptoms, Causes and Risks - EmpowHer

Posted by admin on 08 October 2011 - 05:56 PM


Gluten Allergies: Symptoms, Causes and Risks
EmpowHer
By EmpowHER October 8, 2011 - 6:05am The discussion continues to expand celiac disease, gluten allergies and gluten sensitivity. That's a good thing, because for a long time the link between food products containing gluten and stomach troubles was hard ...
Need to be gluten-free? Expo in Carmel can help Indianapolis Star
Gluten Free Living Now WISH

all 3 news articles »


View the full article
  • 1


#735139 In Defense Of 20 Parts Per Million

Posted by admin on 29 September 2011 - 01:52 PM

One other thing that many people may not consider is sugar (not just refined sugar). There is a ton of research that shows many celiacs have diabetes and vice versa, but for many celiacs eating sugar can cause all sorts of gastro issues like candida overgrowth, etc., but this is really a topic for the Other Intolerances forum. Elimination diets should exclude all forums of sugar, and I do not often hear that mentioned in the super sensitive topics.

Take care,
Scott
  • 1


#735130 In Defense Of 20 Parts Per Million

Posted by admin on 29 September 2011 - 01:32 PM

I'm a little bit shocked at this suggestion coming from admin of this board. Are you really saying that those of us that have found we only heal when eating LESS than the "reccomended" 20 PPM gluten should abandon the super-strict gluten-free diet approach that WORKS for us and go on dangerous side-effect producing drugs for refractory sprue?


I'm not sure how you got this from my post, but no, if any diet is working for anyone, whether super sensitive or not, by all means stick with it. To clarify, there seems to be a few categories of celiac/gluten sensitive people:

  • Majority 1 = Less than 20 PPM works fine, and they can also eat Codex quality wheat start products (as many celiac in Europe do) without issues. A standard gluten-free diet clears up most issues. Very small amounts of cross contamination are not noticeable.
  • Majority 2 = Majority 1 + they have additional food intolerance but simple elimination works and even small amounts of the other offending items aren't noticeable.
  • Super Sensitive 1 = Those who do not improve on a gluten-free diet, perhaps due to contamination issues. Once they eliminate all gluten by not eating out, making their own food, not eating processed foods, etc., they improve and get better.
  • Super Sensitive 2 = Everything in Super Sensitive 1 + they have additional food intolerances, and once they find them and eliminate other offending items they improve and get better.
  • Super Sensitive 3 = They could be Super Sensitive 1 or Super Sensitive 2 but they do not improve no matter what they do.
It is the last "Super Sensitive 3" group that must consider other issues like refractory sprue, unlcerative colitis, etc., as no diet changes seem to help.

Take care,
Scott
  • 1


#735087 In Defense Of 20 Parts Per Million

Posted by admin on 29 September 2011 - 11:12 AM

Or they could be like Freedom foods and have a completely gluten free factory...



I hate to be the one to tell you this but as far as I know there is no "gluten-free factory" in existence. Contamination can happen anywhere in the supply chain, including but not limited to the field where the gains are grown, during transportation, at the mill when they are ground into flour (very common), etc., and many so called gluten-free facilities are therefore no better than their counterparts who take steps and clean lines and machinery. The only way to decide if something is gluten-free is to batch test it at the end. I am not aware of any company anywhere that grows their own grains and grows or makes all of their own ingredients they use, and does all the processing on them. They would also have to restrict employees from bringing gluten to the workplace. In my opinion that is what it would take to make the claim that their facility is 100% gluten-free.

Also, for those who are super sensitive and have explored all of their other food intolerance issues, and have made sure their diet is 100% gluten-free, I have some bad news: You could be in the refractory sprue category, which is a whole different issue and requires additional medical treatment. For people in this category the proposed 20ppm regulations will be better than what we have now, but in reality only additional and more aggressive medical treatment is likely to improve their condition. Here is more info on that:
http://www.celiac.co...lagenous-Sprue/

Take care,
Scott
  • 1


#734770 In Defense Of 20 Parts Per Million

Posted by admin on 28 September 2011 - 08:51 AM

T.H. if you don't trust the government at all then what difference does it make what the regulation says? It sounds like you are not going to buy it anyway, right? I think you should read Come Dance With Me's post and prepare your own foods, as it sounds to me like you don't have enough trust in governments or corporations to allow you to eat processed foods anyway (which makes me wonder what your motivations are in this discussion).

Many celiacs, perhaps you and your father included, don't take the time to explore all other food intolerance possibilities. I suspect that many people who believe that they are super sensitive celiacs and getting cross-contamination actually have additional undiscovered food intolerance, for example to soy, corn, casein, tomatoes, eggs, etc. It is very difficult to return to health if you are in this category and are still eating something that is offending to your system. I do no mean to try to diagnose you here, but I offer a possibility that many super sensitive people don't often consider. It can be extremely difficult and time consuming to find all intolerance issues, but, for many people, doing so is the only way to recover.

Take care,
Scott
  • 1