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Member Since 28 Dec 2004
Offline Last Active Private

#915776 Does Dq8 Positive=Celiac For Certain?

Posted by on 11 May 2014 - 06:51 PM

The gene test, alone, means nothing. As previous posts said, the gene is common, but celiac disease is present in only a small fraction of those with the US-recognized genes. In Europe, there are doctors who will diagnose celiac disease with neither DQ2 nor DQ8. The AMA has not yet arrived there.
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#915171 Please Help

Posted by on 05 May 2014 - 01:36 PM

Sometimes, the damage is severe enough to be visible, but usually it is not. A single positive biopsy would be diagnostic, IMO, but a single negative would be inconclusive.
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#914575 "spices"

Posted by on 30 April 2014 - 11:57 AM

Yep, "spices" is okay, but "seasonings" may not be.
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#914469 Vinegar

Posted by on 29 April 2014 - 06:14 PM

Malt vinegar will always be labeled as just that. Any other type of vinegar is gluten-free. The single-word ingredient "vinegar" in Canada means apple cider vinegar, which may or may not be distilled, but is gluten-free in either case.
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#910714 Vodka

Posted by on 28 March 2014 - 08:54 PM

Your experience is your own, and may differ from that of the majority of persons with celiac disease. Most people with celiac disease can consume distilled liquor, regardless of the source.
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#910630 Good Gluten Free Salad Dressings

Posted by on 27 March 2014 - 04:55 PM

Most, but not all, Kraft dressings are gluten-free. Read the ingredient list. Kraft will clearly list any gluten source. That includes all sources, not just wheat as mandated by FALCPA.
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#908293 Endoscopy And Colonoscopy Whilst On Warfarin?

Posted by on 07 March 2014 - 07:30 PM

I now need to go in for an Endoscopy/Colonoscopy and D2 Biopsy on 20th March - not sure why both?

Welcome to our community.

To the question in the quote, there are other things that can cause symptoms similar to celiac disease, and celiac disease is associated with other issues, including colon cancer. Even if you do have celiac disease, it is important to have the colonoscopy to be sure that you do not have other issues as well.

As to the warfarin question, nobody here knows your specifics, and even if we did, none of us are qualified to give a medical opinion. Talk with your doctor about this, make sure they know about your concerns, and then TAKE THEIR ADVICE.
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#907664 Type 1 Vs Type 2 Diabetes Differences Needed In Simple Terms

Posted by on 01 March 2014 - 07:07 PM

The two types have similar symptoms, but the cause differs.

Type 1, formerly (incorrectly) known as juvenile diabetes is an autoimmune wherein the cells in the pancreas that produce insulin are destroyed. These cells are called the Islets of Langerhans. The body can no longer produce any insulin, and frequent injections are required (several per day). The trigger is not known, but there is no correlation to diet or weight. It usually presents in people less than twenty. It is also called Insulin Dependent Diabetes, since needed insulin can only be obtained by injection. Oral medications do not help.

Type 2 is not an autoimmune condition. The Islets of Langerhans are intact, but may be producing reduced quantities of insulin. The body has become resistant to insulin. Body weight and diet are contributing factors. Weight loss and reduction of the carbohydrate content of the diet are the primary treatments. Oral medications to address insulin resistance are useful. If the insulin production is not sufficient to meet needs, injected insulin may be part of the treatment plan.

In some cases, with exercise and weight loss, type 2 can eventually be controlled by diet alone, without medications. The person still has diabetes, but it is controlled through diet alone.

Type 1 requires injected insulin (along with diet and exercise) for life. The future may have alternatives, but that is the reality today.

You may see a reference to "type 3" diabetes. This is not something new, but refers to a type 1 diabetic who fails to keep to the dietary requirements, tries to compensate with extra insulin, gains considerable weight, and becomes insulin-resistant, thus developing type 2 diabetes as well as type 1. One plus two equals three.
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#906851 "smoke Flavour" In President's Choice Bruschetta Topping

Posted by on 22 February 2014 - 12:33 PM

I also found this other site (also not a scientific, medical source):
As Shelley Case, an international gluten-free expert writes "barley malt extract or barley malt flavoring is almost always declared as "barley malt extract" or "barley malt flavoring". For this reason, most experts do not restrict natural and artificial flavorings in a gluten free diet"2 A notable exception to this rule is "smoke flavor", which often contains barley flour.3

For the record, only the part that I bolded is from Shelley Case. She does not make an exception for smoke. The person claiming that smoke is an exception is not Shelley Case.
Smoke flavoring is listed here on our list of safe ingredients.
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#901467 Gluten Free Foods Still Causing Gluten Reaction

Posted by on 04 January 2014 - 03:06 PM

Welcome to the board.

You may be reacting to something else in the product. Other intolerances are common among people with celiac disease.

You don't say how long you have been gluten-free. If you have celiac disease, and damage was done, it may not yet have fully healed. In that case, random reactions to almost anything can occur.

The fact that you have identified specific trigger foods makes me think it is the former. Look carefully at the ingredients to see if there is something in common among them.
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#899367 Pissed Off

Posted by on 12 December 2013 - 06:41 AM

I found out from one of my boyfriend's friends that if i eat any processed foods, to make sure its Certified Gluten Free. And, its also best to eat Gluten Free foods from the States, because Canadian standards for gluten free aren't as good.

I don't know where this is coming from. In the US, there is a standard being phased in regarding gluten-free labels. But Canada has had one for years. It was updated effective August 4, 2012.

Here is the applicable Canadian regulation. It applies to all food sold in Canada, regardless of where it comes from.

Food and Drug Regulation B.24.018

It is prohibited to label, package, sell or advertise a food in a manner likely to create an impression that it is a gluten-free food if the food contains any gluten protein or modified gluten protein, including any gluten protein fraction, referred to in the definition "gluten" in subsection B.01.010.1(1).

Subsection B.01.010.1(1) reads:


(a) any gluten protein from the grain of any of the following cereals or the grain of a hybridized strain created from at least one of the following cereals:

(i) barley,
(ii) oats,
(iii) rye,
(iv) triticale, or
(v) wheat, kamut or spelt; or

(b) any modified gluten protein, including any gluten protein fraction, that is derived from the grain of any of the cereals referred to in subparagraphs (a)(i) to (v) or the grain of a hybridized strain referred to in paragraph (a). (gluten)

In Canada, the gluten grains are "priority allergens" and must be clearly disclosed on the label of a food containng them.

More here.
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#897075 Greater "sensitivity" To Alcohol?

Posted by on 24 November 2013 - 12:32 PM

I had a ton of problems (i mean a ton) drinking when I first started out. It is a total myth that the distillation process takes out gluten from alcohol - it does, to some extent, but to celiacs who are pretty sensitive (so, most of us), it actually still totally affects us. It's really obnoxious actually, looking up gluten free items on the internet, because a lot of people will still tell you that vodka or whiskey is gluten free. That's a total lie. Better quality vodka or whiskey has less gluten, because it has been distilled more, and cheaper vodka or whiskey has more gluten that survives the process.

Calling people liars is a violation of our board rules, unless you can provide a credible, scientifically verified source to back up your allegation. Provide one, or retract your statement.
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#893892 What Do You Say?

Posted by on 30 October 2013 - 04:21 PM

To the OP, I must respectfully suggest that you are mistaken--mistaken if you think this person is a friend. A real friend would not belittle your health issues.
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#891091 Newbie Intro

Posted by on 07 October 2013 - 02:36 PM

Hi, and welcome aboard.

I was diagnosed in 2000 with extensive damage to my villi. I had just turned 46 at the time, and was very ill.

Thirteen years later, I have healed. There are some things that can't be undone, such as poor tooth enamel, but like most of us, a near complete recovery is possible by strictly following the diet.

Fertility problems in untreated celiac disease are common, but once you have healed the chances of a successful pregnancy are no different than those without celiac disease. There is a higher than average risk that your child will develop celiac disease, as there is a genetic factor. But not everyone with the genes develops the disease.

After years of getting progressively sicker, my diagnosis was good news. I had an answer and could begin to recover.

If you have damage as described, expect that the healing process will take time. Factors include the extent of the damage, and age--older people take longer to heal. I felt better quickly, but noticeable symptoms continued for 3-4 months, with full recovery taking much longer.
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#890196 Do You Take Your Celiac Disease Seriously?

Posted by on 29 September 2013 - 04:52 PM

Lol you'd have to literally live in a bubble if that were all true. Walking in the bread isle? Really?

Irish is not making that up. And we have seen it multiple times from different members.

I try to be a voice of reason here, with facts and evidence, but reason will lose to emotion more often than not. A zealot will not listen, no matter what you say. :o

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