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psawyer

Member Since 28 Dec 2004
Offline Last Active Private
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#868166 Urgent Help Blood Pressure Medications

Posted by psawyer on 11 May 2013 - 08:20 PM

Maize is the scientific name for corn. That name is also used in Europe. Maize is not "from" corn--it iscorn, just by an unfamiliar name.
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#867917 Are These Blood Tests Sufficient To Diagnose Celiac?

Posted by psawyer on 10 May 2013 - 12:16 PM

4 slices?  Wow.  Right now I eat one slice of flourless bread every day.  Not sure I could handle 4.

 

If I eat a giant slice of cake the night before the blood test, could that give me a more accurate diagnosis?

The most common suggestion is that 2 slices of bread (or the equivalent in other forms) a day is enough. Flourless bread might not work at all, since the flour is the gluten source.

 

Antibodies build up over time, hence the 12 weeks. A big load the night before won't make much difference.


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#867796 Does Gluten Always Cause A Reaction?

Posted by psawyer on 09 May 2013 - 06:02 PM

This is not an area of celiac knowledge that I have spent a lot of time on, so my thoughts may not be 100% informed. They have, however, guided me through almost thirteen years of being diagnosed with celiac disease and following the gluten-free diet.

Some people with celiac disease do not experience any detectable symptoms, even though there is damage to the villi. These "silent celiacs" never notice a reaction.

Celiac disease is a contest. Gluten causes the immune system to react. The more gluten, the larger the reaction. The reaction produces antibodies. Sensitivity, and therefore production levels, vary from person to person. The tests have limits and are not able to reliably detect antibodies at low levels.

Our bodies want to heal, and the villi slowly regenerate. How quickly this happens varies with many factors. Key ones are that younger people seem to heal faster, and that the more serious the damage originally was, the longer it may take.

So what does that all mean? It seems to me that as long as your healing rate is moving faster than the damage is being done, you are winning the game.

 

But if you want blood tests to be accurate (your insurance will only pay once), don't play around. Eat lots of gluten (a slice or two of regular bread a day) over a period of several weeks prior to testing.


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#867595 Positive Blood Tests, Not Wanting To Go Through Endoscopie

Posted by psawyer on 09 May 2013 - 04:25 AM

Actually, celiac disease awareness in much of Europe is far greater than in North America.


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#866738 Alcohol And Black Puke?

Posted by psawyer on 03 May 2013 - 07:51 PM

It was a long time ago, and you are still here to talk about it. Not a concern for you any more.

But for others who might read the topic, the information about this being a medical emergency may be helpful.
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#866338 Reputation ?

Posted by psawyer on 02 May 2013 - 06:31 AM

Your reputation is visible to everyone. It is zero when you first become a member.
 
In each post, there is a little box on the right side, under the body, but above the signature (if any). When the post is first made, the box is grey and contains the number zero (0).
 
Other members can also see a green square to the left of that box, with an arrow in it pointing up. If a member wishes to, they can click the box with the arrow to express their approval. Doing so will increase the number in the box, and the box will turn green showing the number of votes. A member can only vote once per post, and never on their own posts.
 
Each vote is counted twice. Once on the post where it is made, and once in the profile of the person who made that post.
 
So, in your case, two plus votes have been made. It could be one each on two different posts, or two on the same post.
 
I do not believe deleting a post which has received votes would affect the reputation, but deletion is rare here.
 
For the sake of completeness, there was originally a red down vote button. It was removed last summer, but you may still find old posts where the box is red and contains a negative number.

This is in no way related to the mechanism for reporting objectionable content. Only moderators can see reports.


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#865685 Bacon

Posted by psawyer on 28 April 2013 - 09:07 AM

Pork.

 

Seriously, pork.

 

Glutamic acid is an amino acid which is a constituent of many proteins. The aging and curing of bacon allows some of the meat's proteins to begin breaking down. MSG is the sodium salt which forms when free glutamic acid encounters salt.

 

To a lesser degree this is also true of well aged beef.


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#864404 Asahi = Not Gluten Free

Posted by psawyer on 20 April 2013 - 08:55 AM

Now, it is said that starch in North America is typically made from corn, but who knows.

If it was "starch" as a single-word ingredient, it means cornstarch.

For purposes of labeling in accordance with Section 403(i) of the Federal Food, Drug, and Cosmetic Act, and Section 4(a)(1) of the Fair Packaging and Labeling Act, the term "starch" is considered the common or usual name for starch made from corn; alternatively, the name "cornstarch" may be used.


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#864176 Celebrate With Me!

Posted by psawyer on 18 April 2013 - 04:32 PM

Probably crossed the line there

I don't think so.
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#863568 Anyone With Second Endoscopy After Going gluten-free ?

Posted by psawyer on 15 April 2013 - 07:05 AM

My first biopsy at the time of diagnosis showed major damage. It was visible to the doctor.

 

A second examination and biopsy about five years later showed normal, healthy intestines and villi.


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#862725 Making Food For Others

Posted by psawyer on 09 April 2013 - 07:03 PM

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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#862528 Making Food For Others

Posted by psawyer on 08 April 2013 - 04:23 PM

Cookingpapa, I am going to offer another avenue to relaxing about flavors.

There are a number of food manufacturers who have a policy that any gluten will be explicitly named in the ingredients list and never hidden. They include some of the largest companies in the business, and apply to all their brands and products worldwide.

Here's a list from a source I trust.

With these companies, you don't have to call and ask. Indeed, if you call Kraft, the customer service representative will tell you to read the label. That is because formulas change, and the product you have may not match the current ingredients.
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#862322 I Am Having A Hard Time Wrapping My Head Around This...

Posted by psawyer on 07 April 2013 - 12:15 PM

Welcome to our online support community.
 
I have seasonal allergies as well as celiac disease. They are very different conditions, although they are both responses of the immune system.
 
In autoimmune diseases, the body attacks itself, doing damage to healthy tissue. Damage is done. Some can heal, but some is permanent. Celiac disease is unusual among autoimmune conditions because the trigger (gluten) is known and can be eliminated from the diet. The vast majority of people heal through strict adherence to the diet.
 
When the body detects gluten, it produces antibodies in response. Those antibodies chiefly attack the lining of the small intestine, Those antibodies are produced in quick response, but linger in the system for some time--as much as three weeks has been credibly suggested. During that time, they continue to do damage, even though the gluten is long gone. When the antibody level drops low enough, the damage begins to heal--a process that can take months. With that in mind, eating regular pizza once a week will keep the damage going on continuously. The only way to stop the cycle is to eliminate gluten completely.
 
You will get exposed to trace amounts of gluten from time to time. The world is not perfect, but as long as the body's healing processes are working faster than the antibodies, you will experience a minor setback, not the end of the world.
 
Seasonal allergies are quite different. The symptoms, while unpleasant, do not do any damage to healthy tissue. Histamine, the substance causing the reaction, has a short lifespan in the body, unlike antibodies. There are drugs available to reduce the histamine response.
 
In rare cases, a histamine reaction can be very serious, when it involves anaphylaxis. This is typically a food allergy, although bee stings and other insect-related triggers are known.

It is hard when you have no symptoms to understand that damage is nonetheless being done. If you continue to eat gluten, you may well progress to the point where the damage does cause noticeable symptoms.

And there may be a craving associated with cutting out gluten. There are similarities between haw wheat gluten affects the brain and how opiates do.

EDIT: I was interrupted while writing this, and all of the responses above were made while I was composing.
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#861953 Worcestershire Sauce

Posted by psawyer on 04 April 2013 - 06:37 PM

As noted, Title 21, Section 101, part 22 of the Code of Federal Regulations applies to this discussion. But it is only part of the story.

The Food Allergy Labeling and Consumer Protection Act 2004 (FALCPA) is an important factor that, as legislation enacted by Congress, supersedes that FDA regulation.

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.
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#861951 Worcestershire Sauce

Posted by psawyer on 04 April 2013 - 06:27 PM

Thanks but Lea & Perrins was the one I looked at lol. And natural flavors is far from harmless. In fact it is a blanket term for anything manufacturers don't want to be seen on the label, including: common allergens, MSG, corn syrup and castoreum.

Common allergens? Oh, come on. In the US, federal law requires the top eight allergens to be explicitly disclosed by name--they can not be hidden. This includes wheat, eggs, milk, peanuts, soy, tree nuts, fish and shellfish. The last three must be named by exact source--you can't just say "fish"--you have to name the fish, e.g. anchovies (found in L&P Worcestershire Sauce).

In Canada, the list of allergens that must be explicitly disclosed is longer, and also includes barley, rye, oats, mustard and sulfites.

MSG is a funny thing. Every protein, both animal and vegetable, is made up of a long chain of amino acids. One of those is glutamic acid. As protein breaks down, free glutamate radicals form. If they come into contact with sodium (found in great abundance chiefly in salt), they bond to form monosodium glutamate (MSG). So there is "hidden" MSG in just about every ingredient that is not artificial or a refined extract. It is in wheat flour, for example, as a component of the gluten in it.
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