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psawyer

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

#640470 Brand New Member From Canada

Posted by on 18 September 2010 - 02:15 PM

Welcome to the board from a fellow Canadian.

Yes, in many cases the symptomatic relief is very quick, and permanent.

In my own case, although I felt improvement immediately, it took some time for my symptoms to go away. I had severe atrophy of my villi, and they don't regenerate overnight.
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#640342 Blood Test Results - Help!

Posted by on 17 September 2010 - 07:02 PM

Was a total serum IgA done? That test verifies that your immune system is functioning and producing antibodies. If it shows a level below the reference range, then the other test results will not be valid.

Yes, go see the gastro. Even if your blood tests are negative, an endoscopy my reveal damage to the villi which is diagnostic of celiac disease.
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#638149 Biopsy Positive - Blood Tests Negative

Posted by on 09 September 2010 - 06:13 AM

False negatives are relatively common. If the biopsy is positive, then I would consider that a defintive diagnosis of celiac disease.
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#637536 Alka Seltzer

Posted by on 06 September 2010 - 07:25 PM

Product formulas change all the time. A list will be out of date moments after it is made. The production cycle for a book is usually about one year from submission of final manuscript to availability in stores.

If you buy only one book, make it Shelley Case's Gluten-Free Diet A Comprehensive Resource Guide. It will not identify specific products, but will tell you how to read labels. It will also list companies that make gluten-free products. You must always read the product label to know if a given item has gluten in it.
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#637071 Crackerbarrel Resturant

Posted by on 04 September 2010 - 06:22 PM

I have eaten the grits at Cracker Barrel without a problem a few times, but not in several years.
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#635619 Birthday Cake Drama

Posted by on 29 August 2010 - 04:30 PM

Agree. Sounds like she needs some serious pissing off :)

I agree. She needs it put in her face, or maybe even shoved up her (fill in blank). :ph34r: :angry: :angry:
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#634699 Is Cancer Inevitable For Me?

Posted by on 25 August 2010 - 04:53 PM

Jason, you asked, "Is cancer inevitable for me?"

I don't really know. How many packs a day do you smoke? Oh, wait, not every smoker develops lung cancer.

A celiac who continues to eat gluten is at a higher risk for certain types of cancer. Higher risk does not equate to a guarantee.

A celiac who follows a strict gluten-free diet is at no greater risk for cancer than a non-celiac in the long term.
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#633444 Modified Corn Starch

Posted by on 20 August 2010 - 06:34 PM

Modified corn starch is gluten-free without question. Whether modified starch is good for you is a whole 'nuther question beyond the mission of this board.
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#632447 Blue Diamond Natural Almond Nut Thins- Gluten Free Or Not?

Posted by on 17 August 2010 - 11:13 AM

Okay, hold on, don't get too hung up on 20ppm. They didn't say the product contains any gluten at all, much less that it was 20ppm gluten.

What they said is that they are aware that cross-contamination is possible, so they test. The test, like all tests, has a sensitivity limit. The one they use is sensitive to 20ppm. (The best test available is sensitive to 5ppm, but it is too expensive to be used in a mainstream product marketed to everybody.) No test can test for zero (ever), so no product can make a guarantee that it is absolutely 100% gluten-free.

With most mainstream products, there is no test at all, so accidental cc could be even higher than 20ppm, were it to occur.
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#632380 Question About Product Labeling...

Posted by on 17 August 2010 - 08:55 AM

In the US, the top eight allergens must be clearly disclosed. They can be in the ingredients list, or in a "Contains" statement following the list. Either one meets the legal requirement, but many companies do both.

The eight allergens under the federal Food Allergen Labeling and Consumer Protection Act (FALCPA) are: wheat, soy, milk, peanuts, eggs, tree nuts, fish, and crustacean shellfish.

FALCPA requires that in the case of tree nuts, the specific type of nut must be declared (e.g., almonds, pecans, or walnuts). The species must be declared for fish (e.g., bass, flounder, or cod) and Crustacean shellfish (crab, lobster, or shrimp).
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#631950 Label Question

Posted by on 15 August 2010 - 05:58 PM

Of that long list of ingredients with hard-to-pronounce names, there are very few which contain gluten. Organic foods will have shorter ingredient lists, and higher prices, but are not necessarily less likely to contain gluten. Wheat and barley are grown organically, just like other crops.
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#631284 "But You Can Eat Whole Wheat, Right?"

Posted by on 12 August 2010 - 08:27 PM

Spelt contains gluten. It is not identical to modern wheat, but neither is barley or rye. Celiacs must avoid all forms of gluten, including spelt.
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#630653 Enfamil Poly-Vi-Sol With Iron/ D-Vi-Sol Contain Caramel Color-- Ok?

Posted by on 10 August 2010 - 11:56 AM

Caramel color is one of those celiac urban myths that just won't go away.

Here is Shelley Case's take on it, from Gluten-Free Diet A Comprehensive Resource Guide:

Although gluten-containing ingredients (barley malt syrup and starch hydrolysates) can be used in the production of caramel color, North American companies use corn as it has a longer shelf life and makes a superior product. European companies use glucose derived from wheat starch, however caramel color is highly processed and contains no gluten.

[Emphasis in original]
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#630080 "But You Can Eat Whole Wheat, Right?"

Posted by on 08 August 2010 - 06:16 AM

While "natural flavors" can contain gluten, they very rarely actually do. The most likely source would be barley malt, and that is a relatively expensive ingredient, so it is usually explicitly declared as "malt flavor."

If there were wheat in it, in the US it would be required by law to be disclosed as just that, "wheat."

Shelly Case on flavorings:

It would be rare to find a "natural or artificial flavoring" containing gluten (a) because hydrolyzed wheat protein cannot be hidden under the term "flavor." and (b) barley malt extract 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 the gluten-free diet.

Gluten-Free Diet - A Comprehensive Resource Guide, published 2008, page 46


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#629387 Good Gluten Free Salad Dressings

Posted by on 05 August 2010 - 11:19 AM

I am very comfortable buying products from any Kraft brand. I know that if I don't see a gluten grain listed, it isn't hiding. Unilever is another huge company with the same policy--disclose any gluten grain by name.
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