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Related Issues & Disorders

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Discussions concerning the various associated health problems, including but not limited to pregnancy, sleep & weight issues.

6,721 topics in this forum

  1. Pregnant - Got Glutened

    • 4 replies
    • 1,898 views
  2. Osteoporosis And Treatment

    • 1 reply
    • 1,238 views
  3. Never Ending Yeast Infection

    • 6 replies
    • 5,354 views

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  5. Travel In Italy Suggestions

    • 5 replies
    • 4,729 views
    • 3 replies
    • 4,043 views
  6. Still Losing Weight!

    • 5 replies
    • 2,094 views
  7. Science Daily: Gluten & Autism

    • 3 replies
    • 2,349 views
  8. Candida?

    • 0 replies
    • 812 views
  9. Microscopic Colitis, Ibs, Anyone?

    • 2 replies
    • 2,523 views
  10. What Can I Eat For Lunch

    • 4 replies
    • 4,789 views
  11. The Best Diet Ever!

    • 7 replies
    • 2,221 views
  12. Lyme Disease

    • 2 replies
    • 2,288 views
  13. I Crave Sugar

    • 16 replies
    • 7,899 views
  14. Diet Pills?

    • 2 replies
    • 3,607 views
  15. Having A Scary Episode Of Vertigo

    • 19 replies
    • 12,448 views
  16. Mystery Pain....help!

    • 11 replies
    • 2,748 views
  17. Low Normal Thyroid? Any Ideas

    • 4 replies
    • 2,142 views
  18. Sjogren's Syndrome?

    • 0 replies
    • 1,153 views
    • 6 replies
    • 4,026 views
  19. New To This...some Questions

    • 9 replies
    • 2,477 views
  20. Very Interesting Article

    • 1 reply
    • 1,064 views
  21. Can Celiacs Donate Their Liver?

    • 5 replies
    • 2,971 views
  22. What Weight Gain ?

    • 11 replies
    • 3,014 views
  23. Scd Diet

    • 16 replies
    • 4,835 views
  24. Painful Acne- Any Good Tx?

    • 7 replies
    • 3,241 views
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  • Forum Discussions

    While some Celiacs also develop sensitivity towards corn and rice, I believe that microbial transglutaminase (a.k.a. meat glue) causes reactions to certified gluten free foods.  Microbial transglutaminase is used widely in the food industry to improve flavor and texture and prolong shelf life in gluten free foods as well as nongluten free foods. Because microbial transglutaminase is classified ...
    A number of brands use pea protein for at least some of their noodle products. Banza for instance. Barilla has a chick pea based rotini that we use.
    If certified by GFCO.org it must be lower than 10ppm.