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Kifaya

My 3yr old's 690 IgA Result

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Hi again Kifaya.  Thanks for your update. 

I think GFinDC's earlier recommendation to stop feeding her oats is a good one.   Not sure if Australian gluten-free regulations and food inspection practices are stronger there than here in the US, but here oats (even if labeled gluten-free) are often and easily cross-contaminated with gluten during harvesting/processing, esp. if a big food company uses the same facilities to harvest, process, and package wheat products like bread.   Nuts are also high risk for gluten exposure.  Also a good idea to avoid any spicy foods and dairy, at least for awhile to give her sensitive gut/system time to heal and more quickly return to a gluten antibody blood test reading closer to normal.  And, remember, it's not enough to merely reduce her gluten consumption; she needs to completely avoid it.

I wish you/your family quick healing, happy holidays and new year!

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4 hours ago, Scott Adams said:

I just want to (defensively!) add that our board is a great place to gather knowledge, we also summarize all of the latest research and other general interest info into articles, and after one gains more knowledge helping others is a great way to: 1) Use your new knowledge; and 2) Help you feel better during this covid times. After all, it's hard to do the usual things you might normally do to contribute and help others. I guess that's why I've been doing this for 25 years now!

Hi Scott.  Point taken.  But, speaking as a relative gluten-free "newbie" here, it is so easy to become overwhelmed and even frightened (esp. when first diagnosed) by the huge amount of information, data, research available on the internet, even info. well-summarized on the best websites (like yours).  Also, data and research studies are often preliminary or limited and/or can even have findings that conflict with each other.  That makes it all more confusing...

And as Ivana said so eloquently, sometimes we just need a break from reading about sickness (esp. the internet, blogs, TV news) to try to relax and remind ourselves that we--and our lives--are so much more than the sum of our illnesses, problems, and worries...:-).   

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53 minutes ago, RMJ said:

Are the oats you are using labeled as gluten free oats?  If not grown carefully or processed carefully they can be contaminated with wheat.

Probably not! I could switch to better oats. If I remove them all the other breakfast options seem inferior! Do you trust the gluten free cereals more? She is very unhappy right now so I must have slipped up somewhere in the last few days 😂

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Look for the logo "Certified Gluten Free" when you have a choice. "Certified" would have been tested for sure. I see a lot of stuff on Amazon that is labeled "Naturally Gluten Free" and I'm suspicious of it as that would not seem to preclude cross contamination. 

I purchase a lot of "gluten free" products from Bob's Red Mill and even though not "Certified Gluten Free" I know that Bob's gluten free offerings are produced in a dedicated gluten free facility. I can't say that for everything in the stores labeled "gluten free" as opposed to "Certified Gluten Free". I also know that Bob's Red Mill does their own testing. So, what I am getting at is that it might be smart to contact these companies that make gluten free foods that you use and ask some questions.

Edited by trents

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26 minutes ago, Kifaya said:

Probably not! I could switch to better oats. If I remove them all the other breakfast options seem inferior! Do you trust the gluten free cereals more? She is very unhappy right now so I must have slipped up somewhere in the last few days 😂

There are two issues:

  • What cereal to trust to be gluten free
  • Does patient react to oats

I personally have to use certified gluten free products to keep my antibody levels in the normal range. I sometimes eat Nature’s Path gluten free corn flakes which are certified gluten free although made on shared equipment.

I went without oats until my antibody levels were normal.  Then my doctor said I could eat gluten free oats for six months after which time the antibody levels were retested and were still normal.  About 10% of people with celiac react even to pure, gluten free oats.

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A delicious alternative IMO to oatmeal is buckwheat. It is also packed with nutrition. Takes about 10 minutes to cook. It is not related to wheat or any other cereal grain. It is actually the seeds of a plant related to rhubarb.

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