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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    Promising New Gluten-free Beers Meet Major Standards, But Government Agency Cries Foul


    Jefferson Adams

    Celiac.com 07/20/2012 - Many of the millions of Americans who suffer from celiac disease and gluten-intolerance are eagerly awaiting the FDA's forthcoming standards for gluten-free product labeling. Until then, different agencies may apply differing standards, often with confusing results.


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    Photo: CC--The Northwest Beer GuideThe recent dust-up between Widmer Bros. brewing of Oregon, one of many breweries crafting gluten-free beers, and the Treasury Alcohol and Tobacco Tax and Trade Bureau ("TTB") over the ingredients in Widmer's gluten-free brew, provides a good illustration of the confusion that can arise when different sets of standards and rules govern what can and cannot be called 'gluten-free.'

    Widmer Bros. is a division of Craft Brew Alliance (CBA), the nation’s ninth’s largest brewing company, and recently unveiled two new gluten-free beers, Omission Gluten Free Lager and Omission Gluten Free Pale Ale. Unlike most gluten-free beers, which are brewed from sorghum and usually taste very different than traditional beers, Omission is made using traditional ingredients, including barley--which contains gluten.

    Widmer then uses enzymes to reduce the gluten in both beers to a level that is well below the 20 parts per million (ppm) gluten threshold set by the World Health Organization for gluten-free products; the very standard likely to be followed soon by the FDA. Professional testing show gluten levels for Omission beers at just 5-6 ppm. Meanwhile, those familiar with the final products say they taste very much like traditional beers.

    However, it is not the gluten levels in the beer that seems to be at issue, but the fact that Widmer begins their brewing process with barley and other traditional ingredients. According to the TTB, wine, beer or distilled spirits made from ingredients that contain gluten cannot be labeled as ‘gluten-free.’

    Certainly the commonly accepted European standard of 20 ppm means that the vast majority of products labeled 'gluten-free' still contain measurable levels of gluten, a good deal of those likely above the 5-6 ppm of Widmer's beers.

    For beer drinkers with celiac disease, finding a gluten-free beer that tastes like a traditional beer is like finding the Holy Grail. Given that Omission beers supposedly taste closer to traditional beers than most gluten-free beers currently on the market, and given that they come in well below the standard for products to be labeled gluten-free, there are undoubtedly a number of people with celiac disease and gluten-intolerance that are hoping Widmer will prevail in their battle against the TTB.

    What do you think? Should the gluten-free standard be based on scientifically established gluten levels of the final product, or on the gluten levels in the ingredients originally used to create it? Should Widmer be allowed to label and sell their Omission beers as 'gluten-free?'

    Source:


    Image Caption: Photo: CC--The Northwest Beer Guide
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    Guest Issac

    Posted

    As long as there are no generic modifications or chemical residues involved in removing gluten, I have no problems with this approach. Who cares?

    I've yet to taste Omission, but have had (gluten-removed) Brunehaut several times and find it far superior to the 4-5 "alternative" ingredient gluten-free brews I've tried. It's just good beer.

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    Guest gguess

    Posted

    The issue is not the level of gluten left in the beer, but rather the levels of gluten fragments left. Most test methods only measure the levels of full-length gluten protein in the beer. Celiacs have issues with shorter fragments as well (any over 12 amino acids).

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    Guest Gluten Free Beer

    Posted

    I have to agree with Issac on this - gluten removed gluten free beers will always have the "holy grail" taste. As long as the product is labeled as "gluten-removed" I do not see the problem.

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    Guest Steve Trent

    Posted

    I don't have any problem with Widmer's approach to this. Currently, I use Red Bridge, a sorghum-based lite beer and find it to be very good.

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    I literally JUST had an argument with a grocery store manager a couple days ago because they had this beer in the gluten-free section and there was zero labeling on it that said it was gluten-free (plus it said it had barley in it). He swore up and down it was gluten-free and that the government wouldn't allow the beer company to label it that way, which to me didn't make any sense AT ALL. Now I at least know why it's the way it is and happy to hear they passed the gluten-free test, so I'll be trying it out in my next grocery run, thank you!

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    Guest Bonecrusher

    Posted

    Love at first taste! Day-long diarrhea afterwards. This doesn't work for me.

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    Guest Michael

    Posted

    We tend to become addicted to our poisons. Celiacs who crave the smell of wheat bread and traditional beers are addicted to gluten. I have overcome my addiction and am repulsed by such smells. My doctor says the immune system of a celiac who was diagnosed as an adult, who had the disease for many years, is going to experience a "Pavlov's dog" effect and react to wheat or barley. Besides, it's not the parts per million that will get you, it's the number of parts. What beer drinker that is going to drink this stuff is going to drink just one bottle? Someone at the TTB is smart and I side with them. Calling this the holy grail emphasizes just how addicted one is.

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    Guest Tammy

    Posted

    I think that there is valid reason that I can conjure to base the gluten-free status of a product on its start ingredients. The final product in which consumers consume the product should be the final determination. If they really want to get technical, the so called gluten-free beers that start with sorghum like Redbridge shouldn't be called beer simply because it didn't start with the traditional ingredients. I am just saying that we are entering the effects of the Food & Drug Administration's (FDA) inability or unwillingness to define what can and can not be labeled gluten-free.

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    Guest Lauren

    Posted

    Not a problem. Just say gluten removed by such and such amazing process. It sounds like beer drinkers would prefer the gluten removed to gluten-free beer.

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    Guest Gloria Brown

    Posted

    The standard for any product to be consumed by those who are gluten intolerant or gluten sensitive needs to be zero ppm, and equipment capable for detecting such needs to be developed.

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    Guest Jared M.

    Posted

    Even if ultimately they aren't allowed to label it "gluten-free", they can still sell the beer, right?

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    Guest Karen

    Posted

    The TTB is acting on the public's behalf. If the company wants to profit by marketing / selling to the celiac/gluten-free community, people with a medical condition that constitute a consumer group for this product, they need to spend some of their marketing budget and do reasonably substantial, independent medical testing.

     

    If people consuming their product over 6 months or a year verifiably have no ill effects, they have a case (and GREAT marketing) for refuting the scientific and medical community data and an accepted standard.

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    Guest Bruce Lakin

    Posted

    Bard's. New Grist. Red Bridge.

     

    Nothing bad has ever happened to me from drinking these "beers," even when indulging in them. I will stay with these beverages I enjoy and that I know are safe for me. Beer taste is quite subjective. As the man said, parts-per-million add up, even from tasty quaff upon delicious swig.

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    Bard's. New Grist. Red Bridge.

     

    Nothing bad has ever happened to me from drinking these "beers," even when indulging in them. I will stay with these beverages I enjoy and that I know are safe for me. Beer taste is quite subjective. As the man said, parts-per-million add up, even from tasty quaff upon delicious swig.

    I love Bard's. I will stick with the sorghum. "Gluten removed" or " low gluten level" is not worth it to me

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    The European standard is the problem. 'Gluten-free' shouldn't mean 'not much gluten'.

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    I had this for the first time the other night. I was a little scared when I took a huge chug from my glass and then read the ingredients. I guess I didn't preread because it was labeled gluten-free. But it was amazing and I didn't feel sick at all so I kept going! I normally get sick from any small contamination and can tell as soon as it hits my tongue. I think European standards are way more advanced than ours... I say go for it!

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    Guest Diana

    Posted

    I agree with Lauren. The beer company should label it gluten removed for those of us who don't want to get sick like Bonecrusher did. I'm not well enough to take chances. I would have been arguing like Todd with the store manager if I saw barley on the label.

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    Guest Robbie

    Posted

    I like the lager. I tried Red Bridge and it is nasty. The Omission Beer is great and tastes great with a gluten-free pizza. I don't care how they label it, just as long as they can keep selling it. I have no problem with it and it is refreshing.

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    Guest Janet Lund

    Posted

    I believe that any product that measures ANY amount of gluten, up to the 20 ppm has come into contact with a gluten containing ingredient or it would not rate ANY gluten amount. Therefore, it should not make a difference for them.

    They SHOULD have producers just PUT the PPM amount in their product On the Label and call it Low Gluten, if it has ANY AT ALL, and leave the decision up to consumers as to IF they want to risk it. Because, SOME people get ill at Less than 20 ppm

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    Guest Heather

    Posted

    I agree with them not labeling them gluten-free, because they're not. For people who are very sensitive, 5-6ppm is not ok. I'm all for finding better tasting gluten-free beer but I don't like getting sick because something labeled "gluten-free" should really be labeled "low gluten." It's like the Domino's Pizza thing all over again.

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    This sounds like it's made the same way Spain's Estrella Damm Daura is made. Estrella's tastes wonderful. The first time I had it - no problem. Second time (I think it was from another shipment), I was glutened. I did drink more of it the second time so maybe that contributed to it. But it felt like I was playing russian roulette. The guy at Wegman's told me it used to have a gluten-free label on it but it no longer does. Sounds like Omission is following in all their footsteps. Green's also makes me sick. Guess I'll have to learn to make my own mead.

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    Guest carie cpink

    Posted

    Widmer's foray into gluten-free beers isn't strictly economic... the head brew master's wife is a celiac, as is the CEO of the Craft Brewer's Alliance, which gives me pause. Living in the brew capital of the US, I grew to love and appreciate a nice, hoppy IPA. A prost to Widmer! Now, get working on that IPA.

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    Guest stillnotregistering

    Posted

    I'm curious, do you have dermatitis herpetiformis, which I have read renders one senstive to even trace amounts of gluten?

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    Guest Debbie Sadel

    Posted

    I'd love to try it. I've been drinking New Grist, Redbridge and when I can afford it, Estrella Damm Daura (gluten removed) which I love because it tastes and smells like beer. Now just say this stuff is affordable and I'll be in heaven. Perhaps "gluten removed" beer would better describe it.

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    Scott Adams
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    Destiny Stone
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    1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar  Kosher salt, freshly ground pepper Directions:
    Simmer quinoa in water and chicken broth until tender.
    Dish into bowls.
    Top with veggies, salt and pepper, and sunflower seeds. 
    Splash with red wine vinegar and enjoy!

    Jefferson Adams
    Celiac.com 05/18/2018 - Across the country, colleges and universities are rethinking the way they provide food services for students with food allergies and food intolerance. In some cases, that means major renovations. In other cases, it means creating completely new dining and food halls. To document both their commitment and execution of gluten-free and allergen-free dining, these new food halls are frequently turning to auditing and accreditation firms, such as Kitchens with Confidence.
    The latest major player to make the leap to allergen-free dining is Syracuse University. The university’s Food Services recently earned an official gluten-free certification from Kitchens with Confidence for four of the University’s dining centers, with the fifth soon to follow.
    To earn the gluten-free certification from Kitchens with Confidence, food services must pass a 41 point audit process that includes 200 control check points. The food service must also agree to get any new food item approved in advance, and to submit to monthly testing of prep surfaces, to furnish quarterly reports, and to provide information on any staffing changes, recalls or incident reports. Kitchens with Confidence representatives also conduct annual inspections of each dining center.
    Syracuse students and guests eating at Ernie Davis, Shaw, Graham and Sadler dining centers can now choose safe, reliable gluten-free food from a certified gluten-free food center. The fifth dining center, Brockway, is currently undergoing renovations scheduled for completion by fall, when Brockway will also receive its certification.
    Syracuse Food Services has offered a gluten-free foods in its dining centers for years. According to Jamie Cyr, director of Auxiliary Services, the university believes that the independent Gluten-Free Certification from Kitchens with Confidence will help ease the anxiety for parents and students.”
    Syracuse is understandably proud of their accomplishment. According to Mark Tewksbury, director of residence dining operations, “campus dining centers serve 11,000 meals per day and our food is made fresh daily. Making sure that it is nutritious, delicious and safe for all students is a top priority.”
    Look for more colleges and universities to follow in the footsteps of Syracuse and others that have made safe, reliable food available for their students with food allergies or sensitivities.
    Read more.

    Zyana Morris
    Celiac.com 05/17/2018 - Celiac disease is not one of the most deadly diseases out there, but it can put you through a lot of misery. Also known as coeliac, celiac disease is an inherited immune disorder. What happens is that your body’s immune system overreacts to gluten and damages the small intestine. People who suffer from the disease cannot digest gluten, a protein found in grain such as rye, barley, and wheat. 
    While it may not sound like a severe complication at first, coeliac can be unpleasant to deal with. What’s worse is it would lower your body’s capacity to absorb minerals and vitamins. Naturally, the condition would cause nutritional deficiencies. The key problem that diagnosing celiac is difficult and takes take longer than usual. Surprisingly, the condition has over 200 identified symptoms.
    More than three million people suffer from the coeliac disease in the United States alone. Even though diagnosis is complicated, there are symptoms that can help you identify the condition during the early stages to minimize the damage. 
    Here is how you can recognize the main symptoms of celiac disease:
    Diarrhea
    In various studies conducted over years, the most prominent symptom of celiac disease is chronic diarrhea.
    People suffering from the condition would experience loose watery stools that can last for up to four weeks after they stop taking gluten. Diarrhea can also be a symptom of food poisoning and other conditions, which is why it makes it difficult to diagnose coeliac. In certain cases, celiac disease can take up to four years to establish a sound diagnosis.
    Vomiting
    Another prominent symptom is vomiting.  
    When accompanied by diarrhea, vomiting can be a painful experience that would leave you exhausted. It also results in malnutrition and the patient experiences weight loss (not in a good way though). If you experience uncontrolled vomiting, report the matter to a physician to manage the condition.
    Bloating
    Since coeliac disease damages the small intestine, bloating is another common system. This is due to inflammation of the digestive tract. In a study with more than a 1,000 participants, almost 73% of the people reported bloating after ingesting gluten. 
    Bloating can be managed by eliminating gluten from the diet which is why a gluten-free diet is necessary for people suffering from celiac disease.
    Fatigue
    Constant feeling of tiredness and low energy levels is another common symptom associated with celiac disease. If you experience a lack of energy after in taking gluten, then you need to consult a physician to diagnose the condition. Now fatigue can also result from inefficient thyroid function, infections, and depression (a symptom of the coeliac disease). However, almost 51% of celiac patients suffer from fatigue in a study.
    Itchy Rash
    Now the chances of getting a rash after eating gluten are slim, but the symptom has been associated with celiac disease in the past. The condition can cause dermatitis herpetiformis, which causes a blistering skin rash that occurs around the buttocks, knees, and elbows. 
    A study found out that almost 17% of patients suffering from celiac disease might develop dermatitis herpetiformis due to lack of right treatment. Make sure you schedule an online appointment with your dermatologist or visit the nearest healthcare facility to prevent worsening of symptoms.
    Even with such common symptoms, diagnosing the condition is imperative for a quick recovery and to mitigate the long-term risks associated with celiac disease. 
    Sources:
    ncbi.nlm.nih.gov  Celiac.com ncbi.nlm.nih.gov  mendfamily.com