- Rice and soy beverages because their production process may utilize barley enzymes.
- Bad advice from health food store employees (i.e., that spelt and/or kamut is/are safe for celiacs).
- Cross-contamination between food store bins selling raw flours and grains (usually via the scoops).
- Wheat-bread crumbs in butter, jams, toaster, counter, etc.
- Lotions, creams and cosmetics (primarily for those with dermatitis herpetaformis).
- Toothpaste and mouthwash.
- Medicines: many contain gluten.
- Cereals: most contain malt flavoring, or some other non-gluten-free ingredient.
- Some brands of rice paper.
- Sauce mixes and sauces (soy sauce, fish sauce, catsup, mustard, mayonnaise, etc.).
- Ice cream.
- Packet & canned soups.
- Dried meals and gravy mixes.
- Laxatives.
- Grilled restaurant food - gluten contaminated grill.
- Fried restaurant foods - gluten contaminated grease.
- Ground spices - wheat flour is sometimes used to prevent clumping.
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By Scott Adams
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Additional Things to Beware of to Maintain a 100% Gluten-Free Diet
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About Me
Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.
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Recent Activity
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- trents replied to max it's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms3
Hi Ya All, Dr. just. Told me I have one celiac marker. I have been taking multiple blood test for thin Dr for years. Why couldn’t he have mentioned this! Anyway my functional med practitioner
Hello, Jeff and yes, PTL! The word "marker" is typically used in connection with gene testing but gene testing is not usually where testing for celiac disease starts. It usually starts with blood work looking for antibodies that are more or less specific to celiac disease. The most popular antibody test ordered by doctors is the tTG-IGA test but there are... -
- knitty kitty replied to lizzie42's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease4
Is tTG 9 normal after 4 months gluten-free?
@lizzie42, I have dermatitis herpetiformis outbreaks when I am exposed to foods high in iodine. Iodine can cause dermatitis herpetiformis to flair up badly. So I avoid high iodine foods like dairy products, crustaceans (shrimp, crab, lobster, shellfish), Eggs, and iodized table salt. Spinach, potatoes, kale, and kelp are high in iodine, too. The... -
- Scott Adams replied to MegRCxx's topic in Gluten-Free Foods, Products, Shopping & Medications4
How to work through food paranoia
The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product... -
- jeff pine replied to max it's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms3
Hi Ya All, Dr. just. Told me I have one celiac marker. I have been taking multiple blood test for thin Dr for years. Why couldn’t he have mentioned this! Anyway my functional med practitioner
hi Ya Trent, I really like my gastroenterologist; he mentioned it casually. maybe he thought I knew it. These tele appointments are good for getting to the point. I think he used the marker word. I will ask. PTL. -
- trents replied to MegRCxx's topic in Gluten-Free Foods, Products, Shopping & Medications4
How to work through food paranoia
@MegRCxx, it is common for people with celiac disease to have other food intolerances as well. Most common offenders are oats (even gluten free oats) and dairy. Soy, eggs and corn are less common but not rare. So, factor into your consideration.
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