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psawyer

Member Since 28 Dec 2004
Offline Last Active Private
*****

#694457 Friend Doesn't Get It

Posted by psawyer on 23 April 2011 - 06:23 PM

Susie,

As a teenager, there are some things about your life that you do not have control of.

You are old enough to make your own decisions about some things. You have the right to decide what you will (or will not) eat. Nobody can "make" you eat anything. If this was a parent trying to force something on you, there might be some room to argue. They do have some authority over a minor. But the daughter of your mom's friend--phooey. Tell her to stick the gluten where the sun doesn't shine. She's a bully and is NOT your friend. :ph34r:
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#693421 Annoying Friends!

Posted by psawyer on 19 April 2011 - 06:51 PM

The people who make fun of your dietary needs and do not respect them are not what I would call friends. My friends respect me and my needs, even if they do not fully understand them. That is what it means to be a friend. Your mileage may vary.
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#692643 Lipton White Tea To Go

Posted by psawyer on 16 April 2011 - 09:26 AM

Lipton is a Unilever brand. If there is gluten, it will be clearly disclosed by naming the grain in question. If you don't see the name of a gluten grain in the ingredients list, the product is gluten-free.
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#691244 Breaking The Vicious Cycle

Posted by psawyer on 10 April 2011 - 07:22 PM

Please have a look at the topic here about the SCD. It has a lot of good information about the diet suggested by the author of that book. Towards the end of the discussion, it goes off topic into things that have nothing to do with the diet.
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#685912 Diagnosed At 51

Posted by psawyer on 22 March 2011 - 07:00 PM

I was diagnosed in 2000 at the age of 46. I had severe issues at the time. I have been gluten-free for over a decade, and my life is the best it has ever been. Other that having to strictly avoid gluten, my health is good. I do have autoimmune diabetes which may or may not be connected to my celiac disease.
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#685837 Mouthwash Has Gluten In It

Posted by psawyer on 22 March 2011 - 03:10 PM

WATER, ALCOHOL (15 WT%), GLYCERIN &/OR SORBITAL, FLAVOR, POLYSORBATE 80, SODIUM SACCHARIN, SODIUM BENZOATE, CETYLPYRIDINIUM CHLORIDE, BENZOIC ACID, BLUE 1, YELLOW 5

I can't see any gluten source in there either. If you are reacting to something on that list, my first guess would be the sorbital [sic]. Sorbitol is a sugar alcohol which causes digestive upset in some people.
  • 0


#685128 Possibly Celiac Disease But Not Sure - Canada

Posted by psawyer on 20 March 2011 - 05:22 AM

False negative results are fairly common, especially in children. I am not sufficiently familiar with the tests to comment on what might cause a false positive, but I do know that they are rare.

Sensitivity to MSG occurs in people with celiac disease at about the same rate as in the general population. Despite urban myths to the contrary, MSG is gluten-free.

I don't have any useful info on aspartame, other than that I have used without any troubles ever since it was invented.
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#685078 Possibly Celiac Disease But Not Sure - Canada

Posted by psawyer on 19 March 2011 - 07:15 PM

While being underweight and having diarrhea are classic symptoms of celiac disease, constipations and weight gain are also symptoms. You did not provide reference ranges for your test, but 47 is a high level in any case.

If you are going to have the endoscopy, do not change your diet until after the procedure.

A high reading on a test for antibodies to gluten is very suggestive of celiac disease. Some doctors will diagnose celiac disease based on that alone. Others still stick to the "gold standard" of biopsy-confirmed damage to the villi. False negatives on the biopsy happen from time to time. They can result from the disease being in an early stage and not yet doing enough damage to the villi, or because the damage is spotty and the biopsy did not hit the right spot. Ask the doctor to take at least six (6) samples from different locations.

IBS is not a diagnosis. It is a cop out when the doctor has no clue what is CAUSING the problem.
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#684775 Help - gluten-free Diet Before Or After Endoscopy

Posted by psawyer on 18 March 2011 - 03:56 PM

Do not start the diet until after the endoscopy. Doing so may well lead to a false negative.
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#684498 Celiac And Eggs

Posted by psawyer on 17 March 2011 - 06:19 PM

It is not uncommon for additional issues to surface after going going gluten-free. They may have been there all along, but the gluten reaction was so strong that the other issues got lost in the gluten issue.

Others have seen the opposite. They have found that after being strictly gluten-free for some time, they are now able to tolerate foods that they previously could not.

Before going gluten-free, I believed for years that I had a sensitivity to eggs. If I ate more than a couple in a week, I seemed to react. Since going gluten-free, I no longer have any issues with eggs. I typically have two eggs as part of my breakfast--no problem.
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#683926 Amy's Products? Trader Joe's Products?

Posted by psawyer on 15 March 2011 - 07:44 PM

In the US at present, there is no regulated defintion of "gluten-free."

There is a proposed rule under consideration by the FDA that would a require that the product test below 20 ppm. Everybody gets concerned about that, but a truly gluten-free product is, of course, below 20 ppm. The problem is that there is no test that can prove 0 ppm. There is an expensive test that can detect 5 ppm.
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#683739 Misdiagnosed?

Posted by psawyer on 15 March 2011 - 10:29 AM

Celiac disease is NOT an allergy. It is, of course, possible to have celiac disease and also be allergic to wheat.

Your follow-ups being normal is normal when you are strictly following the gluten-free diet. Without gluten to provoke the autoimmune reaction, there are no gluten antibodies and your body heals so the villi are healthy.

It is possible to have "silent," or asymptomatic, celiac disease. It does not mean no harm is being done to your body when you ingest gluten.

You did not say how you were diagnosed. False negatives are possible with both the blood test and the biopsy, but false positives are extremely rare.
  • 2


#683184 Is My Job Making Me Sick?

Posted by psawyer on 13 March 2011 - 08:02 PM

I don't work in a bar. I do work in a business where we have gluten products (dog biscuits are the most common) which I touch regularly. Every dog who comes into the store is offered a treat. I wash my hands after each one.

Hand sanitizer will ensure that your gluten is free of harmful germs. It will not do anything to the gluten. If alcohol destroyed gluten, we could all drink beer.

Washing your hands with soap and water will remove gluten. Make it a habit. If your hands become dry as a result, moisten them with a gluten-free lotion.
  • 1


#682438 "may Contain Label"

Posted by psawyer on 11 March 2011 - 08:42 AM

Even a "dedicated gluten-free facility" has the risk of cross-contamination. It can happen at any point on the supply line, not just at the final processing facility. And that UPS guy who just dropped off a package was eating a donut in his truck.

Glutino have dedicated gluten-free facilities. They don't say so on their packages, but they test for 20 ppm. Click here to see the statement on their web site.

IrishHeart, what do you think of Glutino? I respect the fact that they realize that even with a dedicated gluten-free facility, cross-contamination is possible, so they test. I use their products with complete confidence.
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#682352 Manufactured In Facility That Processes Oats..?..

Posted by psawyer on 10 March 2011 - 08:21 PM

A shared facility means that somewhere on the property there is wheat. For most products I do not worry about it. In most cases, the wheat is isolated from the product in question. I might be concerned if the facility was a bakery where wheat flour could be airborne and move from room to room in the air, or on people's clothing.

Shared equipment is a greater risk. But before you decide, consider this: If anyone in your house eats gluten products, you probably have shared equipment. You must have a different set of plates, pots, cutlery and a separate stove, cupboard, counter, etc.--in other words two complete and isolated kitchens in order to not have shared equipment.

If you ever eat at a restaurant, that is a shared facility and very likely has some shared equipment. How many dishwashers do they have? Can the knives and forks used for gluten-free food be easily identified so they can be put in the gluten-free dishwasher? Hmmm.

I lived for a number of years in a shared facility with shared equipment. I eat in restaurants that are gluten-free aware.
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