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News: Celiac.com: 10 Everyday Ingredients with Hidden Gluten

Scott Adams

By Scott Adams
in Publications & Publicity

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Scott Adams Grand Master
Scott Adams
Posted

Oats in its natural form are gluten free but almost all oats are processed in a wheat processing unit. If you have Celiac Disease, all oats should be ...

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Gemini Experienced
Gemini
Posted

Where do you get these articles?  There is some very wrong info in here.

1)  All oats should be avoided if you have Celiac Disease.  :blink:  Certified gluten-free oats are very safe for some with Celiac Disease and I think that has been firmly established in Celiac world.

3) Here we go again with the distilled vinegar issue.  :rolleyes:  It is safe and the only vinegar that isn't is malt vinegar or any vinegar that may have added flavorings after distillation that could contain gluten, of which I have never seen before in 11 1/2 years.  But read the label just in case.

5)  The baking powder issue is just another one where you have to read those labels.  I have to admit, I have never, ever seen baking powder with flour mixed in for smoothness but they may exist.

7) Corn starch. I think it ridiculous that they say you should stay away from it. This is a basic cooking item for Celiacs so again, read the label because if there is wheat added, it has to be labeled. Never, ever have gotten sick from corn starch.

10)  Sausages have gluten in the casings?  On what planet?  :lol:  There are plenty of sausages out there which are gluten free and marked accordingly on the package....the frozen ones like Jones and Applegate Farms.  I have had fresh sausage that did not contain breadcrumbs (which some do) and were perfectly fine and I never got sick.  I am really sensitive so if there were gluten in sausage casings, I would have paid dearly for eating them. You have to ask/investigate where you buy them but they can be found.  I would be more worried about what went into the sausage or them being cc'd by stuffing them before you think there is gluten in all sausages from the casings.

No wonder people are confused.......

Irene Joanne Explorer
Irene Joanne
Posted

That's a really unhelpful article!! 

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      Am I celiac or not?

      By somethinglikeolivia · Posted

      Responding to both of your replies: thank you so much!! That makes a lot of sense and helps me feel better about it - I really appreciate the clarification and recommendations. You guys have been very helpful and this site is a gift. Thanks again! 
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      Occasionally we do see anomalies where celiac antibody tests are positive but biopsies are negative, and even visa versa. Sometimes, damage to the small bowel lining is patchy and unless numerous samples are taken from various areas, the damage can be missed. So, there's that issue as well. I think in your situation, the tell-tale indicator is the difference in symptoms between when you were off gluten and when you were consuming it.   
    • somethinglikeolivia
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      By somethinglikeolivia · Posted

      Okay, that makes sense - so based off of the 90% odds that it is positive, it’s worth switching to fully gluten-free? How strict do I need to be with cross-contamination, handling, etc. Is it something that can go by feel, for instance if I feel okay making my family sandwiches and handling the bread as opposed to eating it, or is it something that is causing silent damage even if I feel fine? Also, do I make it clear to my rheumatologist and other medical providers that I am celiac? Or will they veto that due to negative endoscopy? Thanks again for the help!
    • Scott Adams
      Am I celiac or not?

      By Scott Adams · Posted

      If you look at the article that I shared you will notice that "The test is estimated to have a sensitivity of approximately 90%, which means that it correctly identifies 90% of people with celiac disease. It also has a high specificity of around 95%, which means that it correctly identifies 95% of people who do not have celiac disease," so your results indicate that you very likely have celiac disease, especially if you also have symptoms while eating gluten that go away when you stop eating it (although many celiacs don't have obvious symptoms).
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