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Member Since 28 Dec 2004
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#681845 Confused - Please Help

Posted by on 09 March 2011 - 10:52 AM

Yes, the villi that get examined and from which the biopsy to diagnose celiac disease are in the small intestine. The endoscopy can only see the first part of the intestine, which is over 20 feet long. Celiac disease cannot be determined from a colonoscopy, nor by a biopsy of the stomach lining.

My endoscopy in 2000 showed serious damage to the villi. A repeat in 2005 showed normal villi. I had completely healed on a strict gluten-free diet. If you have been gluten-free, or close to it, there may not be enough damage to be detected.
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#681659 Kraft Miracle Whip

Posted by on 08 March 2011 - 06:17 PM

Trish_Trish, I don't doubt that you react to something in the Kraft mayo. But I do sincerely doubt that there is hidden gluten in ANY Kraft product. They are very open in their labeling. As noted above, the soybean oil could have been legally listed as "vegetable oil" and is not an allergen that can be listed in the "contains" statement. Nevertheless, Kraft clearly listed it as soybean oil.
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#681453 Hand Sanitizer Question

Posted by on 08 March 2011 - 09:37 AM

Soluble in alcohol means that it can travel in alcohol, but it is intact. Dissolved does not been destroyed. Alcohol has no effect on gluten. If it did, we could drink beer!

Hand sanitizer will ensure that your gluten is germ-free, but it will still be gluten.
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#681429 Kraft Miracle Whip

Posted by on 08 March 2011 - 08:21 AM

Also, boomstick, the fact that soy is not declared in the "contains" statement is consistent with FALCPA, which explicitly exempts "highly refined oils" from the declaration requirement. Click here for a detailed discussion of FALCPA.

Click here for Kraft's label policy regarding gluten.
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#681311 Are Grains That Are Processed In A Facility That Handles Wheat Gluten Free?

Posted by on 07 March 2011 - 07:16 PM

This is one of the great questions of our world, and there is not a consensus on the answer.

My own view:

There is always a risk of cross-contamination in any product. It can occur at the final production facility, or at any other step along the way. A dedicated gluten-free facility can receive ingredients from another facility which are already contaminated when they arrive. A worker (or visitor) to the "gluten-free" facility could bring contamination into the facility on their person.

Personally, I don't worry about shared facilities. You must make up your own mind.
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#680962 Is Corned Beef Gluten Free?

Posted by on 06 March 2011 - 06:38 PM

"Pickled" usually means a brine consisting of some combination of water, salt and vinegar. Unless the vinegar is malt vinegar, no worries. If malt vinegar is used in an FDA product it must be labeled as such. ANY grain derived ingredient in a USDA product must be disclosed. Read the label, but I would be very surprised if you found a corned beef that contained gluten.

There are still a lot of outdated lists in circulation from the days before the current labeling laws (in effect for more than five years), and before we understood (due to better scientific knowledge) that such ingredients as vinegar, maltodextrin, and others were safe.
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#680459 What Is The Gluten-Free Standard?

Posted by on 04 March 2011 - 07:28 PM


Lots of people get hung up on ppm, which is vexing because it really is a meaningless number. Like percentages, which ppm is a form of, most people have trouble understanding what they really mean.

Here is an example from the percent world. You make $20 per hour working for me. Times are really tough, so I insist that you take a 50% wage cut just to keep your job. 50% of $20 is $10. Your new wage is $10 per hour. Oh, wait, we just got a huge contract from a new customer. I can give you a 50% increase in your wages. That reverses the cut, right? Wrong. 50% of $10 is $5 and your new wage is $15 per hour.

Tests can detect 20 ppm or 5 ppm or some other detection threshold. A product tested for 20 ppm may, in fact, contain 19 ppm or 0 ppm, or any amount in between.

Let us assume that we have two baked products. One is tested for 5 ppm and the other for 20 ppm. Let us also assume that each is right at the detection limit, say 4.9 ppm and 19.9 ppm--that is not a valid assumption, but let's run with it for the moment.

Let's eat a 10 gram serving of the 20 ppm tested product. That's 196 micrograms of gluten.

Now, let's eat a 40 gram serving of the 5 ppm tested product. Holy cow! We still ate 196 micrograms of gluten.

What matters in terms of the gluten-free diet is the total amount of gluten ingested, not whether it came from dilute or concentrated sources. And I cannot repeat enough times, tested to X ppm does not mean contains X ppm. The content is less and is often far, far less than the test threshold.

I hope that helps. If not, let me know, but I didn't want to bury you in mathematics. It was my major...
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#680388 What Is The Gluten-Free Standard?

Posted by on 04 March 2011 - 03:32 PM

At the moment, in the US, there is no legal definition of "gluten-free."

Click here to go to a discussion a few months ago.
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#678656 A Few Dumb Questions

Posted by on 26 February 2011 - 10:57 AM

If I recall correctly, Heinz regular ketchup is gluten-free. I don't use ketchup myself, though.

Try these links for useful information:

Unsafe ingredients.

Safe ingredients.

Here's a list of companies that have a clear gluten policy. If you don't see "wheat, rye, barley, barley malt, oats" on the labels, its not there, or hidden in "flavors, starches, etc."

I am not a supporter of lists--they are out of date the minute that you print them. Formulas are constantly changing. That is why I like to buy from companies who will label clearly (see the third link above). Always read the label.
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#677603 Tricked Into The Blood Test And I Need Resources!

Posted by on 22 February 2011 - 09:35 PM

If you have been on the gluten-free diet for a year, any medical tests will come back negative. They measure the reaction to gluten. No gluten--no reaction. Your doctor, and your husband, don't seem to grasp this. Perhaps you should find a new doctor...
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#677428 How Many People Are Actually Self-diagnosed?

Posted by on 22 February 2011 - 09:22 AM

It would seem appropriate to remind everyone of board rule #1:

Do not be abusive or otherwise out of line towards other board members. Show respect for each board member, no matter what you think of their views. This is not a place to quarrel.
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#676741 Info Privacy

Posted by on 19 February 2011 - 06:27 PM

The private information in your profile can not be seen by members or forum moderators. If you posted your date of birth it will be visible, but everything else is protected.
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#674623 How Do You Know If Someone Is "super Sensitive"?

Posted by on 11 February 2011 - 09:08 PM

Hey, did anyone notice they made a new sub-forum for super sensitive psillys here? :D

It is new and was created on Wednesday. :)
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#674037 Reliability Of Manufacturer Lists?

Posted by on 09 February 2011 - 05:42 PM

My rule is: when the web site ingredients differ from the ones on the product you actually have, believe the product label. Ingredients change, and sometimes the web site is slow to be updated. Also, the web site may describe today's plant output while the product you have was made weeks or months ago.
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#673558 "gluten Free Pebbles" I Think Not!

Posted by on 07 February 2011 - 06:01 PM

Further, US manufacturers are only required to label the top 8 allergens at this time and barley and rye are not in the top 8.

There are a number of companies that will always clearly disclose any gluten source in the foods they make. If you don't see "wheat, rye, barley, barley malt, oats" on the labels, its not there, or hidden in "flavors, starches, etc." http://www.glutenfre...lists/index.htm This makes shopping MUCH easier.

Rye is almost never found in ordinary food. It only turns up in things like rye bread (and variants thereof such as pumpernickel).

Barley is the concern. If the manufacturer is not one of the ones in the link above, then there is a chance that barley is hiding in natural flavors. It is a small chance, since barley malt is expensive and so is usually identified (watch for it in chocolate).
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