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- deanna1ynne replied to deanna1ynne's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms12Inconclusive results
Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased int... -
- cristiana replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications6Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It
Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott. Have manufacturers ever said why that should be the case? -
- Scott Adams replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications6Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It
In the USA only wheat-based breads are fortified with certain vitamins, but not gluten-free breads, thus we typically encourage celiacs to take multivitamin supplements. -
- Russ H replied to HAUS's topic in Gluten-Free Foods, Products, Shopping & Medications6Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It
For people who can tolerate oats, Marks and Spencers sell a nice loaf: https://www.marksandspencer.com/food/made-without-wheat-gluten-free-oaty-loaf/p/fdp60140058- 1
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- cristiana replied to marion wheaton's topic in Gluten-Free Foods, Products, Shopping & Medications4
Are Lindt chocolate balls gluten free?
Not much use to Canadians but if any British Lindt lovers are looking at this, give Marks & Spencer's Swiss Truffles a try - no barley but same taste. I'm pretty sure that in a blind tasting a coeliac would not know the difference - but then again, if you want to put this to the test, get a non-Coeliac to try this! I don't want anyone here to get glutened...
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By deanna1ynne · Posted
Thank you all so much for your advice and thoughts. We ended up having another scope and more bloodwork last week. All serological markers continue to increase, and the doc who did the scope said there villous atrophy visible on the scope — but we just got the biopsy pathology report back, and all it says is, “Duodenal mucosa with patchy increased intraepithelial lymphocytes, preserved villous architecture, and patchy foveolar metaplasia,” which we are told is still inconclusive… We will have her go gluten free again anyway, but how soon would you all test again, if at all? How valuable is an official dx in a situation like this? -
Thanks for this Russ, and good to see that it is fortified. I spend too much time looking for M&S gluten-free Iced Spiced Buns to have ever noticed this! That's interesting, Scott. Have manufacturers ever said why that should be the case?
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By Scott Adams · Posted
In the USA only wheat-based breads are fortified with certain vitamins, but not gluten-free breads, thus we typically encourage celiacs to take multivitamin supplements. -
For people who can tolerate oats, Marks and Spencers sell a nice loaf: https://www.marksandspencer.com/food/made-without-wheat-gluten-free-oaty-loaf/p/fdp60140058
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Not much use to Canadians but if any British Lindt lovers are looking at this, give Marks & Spencer's Swiss Truffles a try - no barley but same taste. I'm pretty sure that in a blind tasting a coeliac would not know the difference - but then again, if you want to put this to the test, get a non-Coeliac to try this! I don't want anyone here to get glutened! https://www.marksandspencer.com/food/swiss-milk-chocolate-truffles/p/fdp21056736
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