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Member Since 26 Apr 2010
Offline Last Active Aug 07 2014 05:07 AM

#813414 Nervous About What To Say When Ordering

Posted by on 24 July 2012 - 04:05 PM

I usually look for restaurants that have gluten-free options. Just ask for the gluten-free menu. If you're really nervous you can ask what precautions they take to prevent cross-contamination of gluten-free food with wheat. I generally don't bother, though if they have fried foods listed as gluten-free I ask whether the fryer has been shared with wheat breaded foods. You'd be surprised how many places are unaware that frying oil CC is a big issue for celiac disease.

On the rare occasions I'm stuck eating in a restaurant that isn't gluten-aware, I say I have a wheat allergy. They can usually tell me what foods are safe, but sometimes the only things you can be sure of are salad and a baked potato.

You have to accept that sometimes your daughter will get glutened eating out. Do your best, but be aware there is always risk when someone else prepares food.
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#809909 Does Bcm7 (A Milk Opiod) Initiate Celiac Disease?

Posted by on 09 July 2012 - 06:57 PM

Wow I can really learn a lot in this thread.

Codetalker, I think I saw the same show on epigenetics, or at least similar. It was fascinating.

Skylark, that last link had the term "molecular mimicry" in the abstract. I've wondered whether when ppl dismiss "cross-reactivity" as (often rightfully imho) nutty, if a valid "molecular mimicry" possibility gets wrongfully dismissed, a la baby/bathwater.
Not that I expect you to speak for "ppl", but thought you could easily reduce my confusion on the terms. :)

I don't generally even dismiss cross-reactivity. It seems to be a very misunderstood term on this board. Your antibodies are not perfect, and it's by design. If you made perfect antibodies, you would have no immune response against a slightly different strain of flu or bacteria. Say you get swine flu. You make antibodies and get well. A certain % of those antibodies will cross-react to the bird flu you might see next season. This is really handy because your immune system can go to work against the bird flu much faster. This happens in allergy too. People who are sensitive to ragweed pollen can cross-react to melons, and people who are sensitive to latex can cross-react to mango.

This is probably also the mechanism of oat-sensitive celiac disease and I put a publication here a while back that corn may be another trigger of villous atrophy in some folks. The corn sensitivity tends to happen in adults who have had time to develop a much wider variety of antibodies and thus have a higher probability of cross-reactivity to corn than children. Cross-reactivity to milk has also been demonstrated, but I've not seen a paper where the milk cross-reactivity lead to TTG and damage.

The confusion on the board is thinking that if someone has multiple intolerances they are all cross-reactions. Thus the ridiculous threads a while back on coffee. For example soy intolerance has never been linked to gluten cross-reactivity. It's just allergenic in its own right and our sensitive bodies tend to have a knack for making antibodies to it.

Molecular mimicry is a completely different idea. This is where a pathogen has proteins in its coat that mimic the host. The bacterium tricks your body into thinking it's a cell rather than an invader. If your immune system figures out the deception and makes antibodies to the mimic protein, they can be autoimmune. Again, this is because of that mild built-in cross reactivity antibodies have by design. Campylobacter is particularly dangerous because one of its mimic proteins resembles one in your nervous system. http://www.ncbi.nlm....pubmed/17374131
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#809609 What Did I Do Wrong?

Posted by on 08 July 2012 - 04:09 PM

Sorry you got sick. :( As well as considering non-gluten causes for your illness, I'd ask the retailer whether gluten-containing foods are prepared where they are packaging the salads and slicing the fruit. They may not be concerning themselves with allergen CC to the extent that you need.
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#809511 Starving After Starting Thyroid Meds

Posted by on 08 July 2012 - 10:44 AM

Carbs make me tired. I also am feeling a little better since I dumped dairy. Turns out I'm somewhat intolerant to it and the intolerance was making me tired.
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#809419 Does Bcm7 (A Milk Opiod) Initiate Celiac Disease?

Posted by on 07 July 2012 - 07:48 PM

Um guys, you might want to go do some reading before you keep piling on with the skepticism and unsupportive posts. This is an interesting question and not as far-fetched as everyone seems to believe. There is a enough literature on cows milk and diabetes that I couldn't begin to summarize it. It's pretty clear that feeding cows milk in early infancy increases the incidence of T1. What's not clear is whether it has anything to do with A1 milk or BCM7. Casomorphins do get into the bloodstream, are active on opioid receptors, and can have effects on peripheral blood mononucleocytes.

One paper on A1 milk and a rebuttal that doesn't seem to have industry bias. (There is a lot of trouble with very biased and selectively referenced milk industry papers in the A1 casein literature.)

If cows milk has the ability to trigger type 1 diabetes (whether or not the mechanism is BCM7), given the links between the diseases it seems an interesting question as to whether it could predispose to celiac.
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#808797 Sprouting, And Raw Vs. Cooked

Posted by on 05 July 2012 - 01:01 PM

If you're worried about digestion it would help to liquify your food. Making juices or smoothies with the fruits and vegetables from your fridge or freezer. Cooked foods in general are bad for you in larger dosages. Try eating at least 51% raw foods. Not only does heating it destroy nutrients (heat denatures proteins) but it has been proven that when you eat more than 51% cooked foods your body has an immune response causing a rise in white blood cell count and digestive leukocytosis. Having roughage like cellulose will help clean your system and help any blockages. Taking a supplement called UC3J really helped me with blockages as well.
Hope it helps and the best of luck to you.

I hate to tell you this, but so-called "digestive leucocytosis" is part of the fad raw foods stuff I was referring to. Didn't that 51% "magic number" ever strike you as suspicious? All of that pseudoscience is a result of wild over-interpretation of two papers published in the 1930s that have never been reproduced. It's sort of like that telephone game we played as kids, where the information gets exaggerated and garbled the more it gets repeated.

The main reason the raw foods diet works for people is because they have to eliminate all processed food and a bunch of lectin-containing legumes and grains that aren't palatable raw. The fact that everything is raw is a red herring. You can get the same benefits from paleo/primal, where you cook most of your meat and have free choice about how you prepare veggies.
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#808776 Seriously?

Posted by on 05 July 2012 - 12:21 PM

One of these days I'm going to find one of those flour trees that people seem to think grow somewhere. I'm curious whether the brand name is already printed on the bags that hang from the branches.
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#808774 Seriously?

Posted by on 05 July 2012 - 12:18 PM

Waiter: You can have the white bread, but not the whole wheat.
Me: Oh, really? What is the white bread made from?
Waiter: Flour.
Me: And what is the flour made from?
Waiter: Well you know it's just flour, like you get at the store. :lol:
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#808725 Kraft And Cross-Contamination O.0

Posted by on 05 July 2012 - 08:21 AM

Look, you need to apologize rather than continuing to split hairs, particularly to me about that nasty bit about my health. I'm about to put you on ignore.

Risk of CC is a given in all processed foods. About the only products that are truly unlikely to be CC are products that contain no grains and are made on dedicated lines like Larabars. Even grain-based foods with the gluten-free label are sometimes recalled because of gluten CC. I'm sorry that fact came as such a shock but continuing to try to paint Kraft as the devil and failing to apologize to everyone who has been trying to help you understand is just beyond the pale.

Personally I've never been CC by Kraft. I did get glutened once by certified gluten-free crackers from a good brand with a dedicated facility (at least I think so as there was no other sensible explanation). You just never know when you buy something in a bag, box, or can, which is one of the many reasons I mostly don't eat processed food.
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#808547 Testing Question

Posted by on 04 July 2012 - 12:03 PM

Also, I've read that a positive AGA IGG could either be celiac or just gluten sensitivity (without the damage to your vili) while the DGP IGG test is celiac specific (which mine was negative).

I've read the same, particularly with IgG rather than IgA in someone with normal IgA. I find it hard to imagine that gluten-free for only 5-6 days would throw off the rest of your celiac panel.
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#808512 Kraft And Cross-Contamination O.0

Posted by on 04 July 2012 - 08:59 AM


A random blog with year-old dead links to the Canadian Kraft site, which doesn't even have product info on A1 steak sauce despite the domain name? That's your idea of proof?
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#808323 Kraft And Cross-Contamination O.0

Posted by on 03 July 2012 - 12:09 PM

Skylark is not in great health last I saw. Skylark has also not said that Kraft's products are safe unless the label says otherwise.

I trust no one, or at least that's the way it's going.

I'm confused? What does my health or lack thereof have to do with Kraft? Does being sick somehow magically negate my Ph.D.?

As for what I've posted I'm sure you can find somewhere I said a particular processed food was safe. I don't write a processed food CC disclaimer every time someone posts an ingredient list and asks if there is gluten. Besides, if I were inclined to eat them, I would tolerate products like Miracle Whip or Oscar Mayer meats just fine. I don't eat them because I don't care for food chemicals and preservatives, not becasue I'm worried about gluten CC.
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#808275 Kraft And Cross-Contamination O.0

Posted by on 03 July 2012 - 10:19 AM

It was gemini's response I didn't like in the first place, not yours skylark.

Thanks, but Gemini and I were basically saying the same thing.
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#808245 Kraft And Cross-Contamination O.0

Posted by on 03 July 2012 - 09:14 AM

This post was intended to INFORM others who, like me, were under the impression that I didn't have to worry about Kraft products if the label was safe, so that we can individually make our own choices based on factual information. I don't take kindly to the undertone of your response that I'm somehow being unreasonable and that this post is somehow unwarranted.

What's unreasonable is focusing solely on Kraft when what you have written is true for every single major food manufacturer. If you feel that way, you need to avoid ALL processed foods that are not GFCO certified and/or from dedicated facilities. You are freaking out over some CYA legalese. Use your common sense!

We know processed foods are CC. Why do you think most new members get advised to eat whole foods?
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#808241 Kraft And Cross-Contamination O.0

Posted by on 03 July 2012 - 09:05 AM

I've got some bad news if that worries you. None of the big companies guarantee gluten-free status or lack of CC unless they have labeled a product gluten-free. Then can't! Even the gluten-free label generally means <20 ppm, not the <10 ppm that GFCO certification requires.

There is a lot of awareness of celaic among big manufacturers. They don't want to make people sick because it's bad for business. FALCPA requires all wheat to be labeled; many big manufacturers go the extra mile and declare barley, oats, and rye. Whether the food is safe or not depends on your personal level of sensitivity. If you don't have symptoms, you need to adopt a lifestyle that works for you and get repeat TTG testing from your doctor. If your TTG stays elevated you know you're not being careful enough with processed foods and other potential sources of CC.

General Mills: "If there are no gluten- containing ingredients listed in the product ingredient label, but the product does not make a gluten free claim, it is because we cannot fully assure that this product is gluten free. While we have not added gluten-containing ingredients, factors such as sourcing, conditions of manufacture, etc. do not allow us to provide the full level of assurance that a gluten free claim requires"

ConAgra: "Please be aware that although ConAgra Foods cannot certify products to be gluten-free, we can assist you by affirming that a product has been formulated without commonly known gluten containing ingredients."

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