Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Ready brek

Stephen2
 Share

Recommended Posts

Stephen2 Rookie
Stephen2
Posted

Hi.im obviously celiac.i know other people who are celiac and eat ready brek on a daily basis with no symptoms.any comment would be great.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cristiana Veteran
cristiana
Posted

Hi Stephen2

I don't know where you live but I live in the UK and I've just checked the manufacturers website (Weetabix) and they say all of their products contain gluten.

https://weetabix.co.uk/faqs/#:~:text=All our products contain gluten from either wheat%2C barley or oats.

As I understand it, although oats don't contain gluten themselves, they tend to be processed alongside wheat and barley which are not gluten free.

That said, should Ready Brek start producing a pure oat version, where the oats are processed on separate lines, you would be OK, unless you are one of the minority of coeliacs who cannot tolerate avenin, the protein found in oats.

I too know a coeliac who eats "normal" oats, in her case  flapjacks, when she cannot find anything else to eat in a bakery, but even if nothing appears to be happening outwardly, small amounts of gluten are damaging.

Cristiana

trents Grand Master
trents
Posted

Ditto to what Christiana said about small amounts of gluten can be damaging. It could be causing low level damage to your intestinal villi that is asymptomatic. 

Stephen2 Rookie
Stephen2
Posted
  • Author
7 minutes ago, cristiana said:

Hi Stephen2

I don't know where you live but I live in the UK and I've just checked the manufacturers website (Weetabix) and they say all of their products contain gluten.

https://weetabix.co.uk/faqs/#:~:text=All our products contain gluten from either wheat%2C barley or oats.

As I understand it, although oats don't contain gluten themselves, they tend to be processed alongside wheat and barley which are not gluten free.

That said, should Ready Brek start producing a pure oat version, where the oats are processed on separate lines, you would be OK, unless you are one of the minority of coeliacs who cannot tolerate avenin, the protein found in oats.

I too know a coeliac who eats "normal" oats, in her case  flapjacks, when she cannot find anything else to eat in a bakery, but even if nothing appears to be happening outwardly, small amounts of gluten are damaging.

Cristiana

Thank you christiana.im from England.i took a risk about 3 weeks ago and tried a bowl of ready brek and was fine.i suspect it is just possible cross contamination which suggests I could be affected next time?

Stephen2 Rookie
Stephen2
Posted
  • Author
7 minutes ago, trents said:

Ditto to what Christiana said about small amounts of gluten can be damaging. It could be causing low level damage to your intestinal villi that is asymptomatic. 

OK thank you.i think I'll leave it alone from now on.

cristiana Veteran
cristiana
Posted
Just now, Stephen2 said:

Thank you christiana.im from England.i took a risk about 3 weeks ago and tried a bowl of ready brek and was fine.i suspect it is just possible cross contamination which suggests I could be affected next time?

You are very welcome, S2.  In my own experience tiny amounts of gluten don't always cause symptoms, but over time - Wham! - I'll  know about it and I can end up with gastritis-type pain and an upset stomach for a few days or even a week or two.  

I used to love Ready Brek but there is no way I'd want to chance it now.  If it is the consistency of the oats that you like I wonder if it might be worth getting some pure dry oats and blitzing them in a blender to make them a bit smaller, and experimenting with adding milk and whatever else you like with Ready Brek to see if it makes a good stand-in.  My daughter adds Lyles Golden syrup!

 

Stephen2 Rookie
Stephen2
Posted
  • Author

Sound like a great idea.thanks so much.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • 3 months later...
Bobby Nikki Newbie
Bobby Nikki
Posted
On 7/15/2021 at 6:23 PM, Stephen2 said:

Hi.im obviously celiac.i know other people who are celiac and eat ready brek on a daily basis with no symptoms.any comment would be great.

I have been on a gluten free diet for over 40 years. My wife for over 25 years. I regularly eat oats with no digestive problems at all. In fact it helps with all that fibre.

My kidneys being a concern said the doctor after tests come back borderline. Overall I am in good health. Blood pressure high which is being looked at. Age 57.

 

cristiana Veteran
cristiana
Posted

Hello Bobby Nikki

Welcome to the forum.

Are you saying that your celiac numbers have come back borderline in a blood test?   Is there any way you could post your results here?

Cristiana

 

 

Bobby Nikki Newbie
Bobby Nikki
Posted
1 hour ago, cristiana said:

Hello Bobby Nikki

Welcome to the forum.

Are you saying that your celiac numbers have come back borderline in a blood test?   Is there any way you could post your results here?

Cristiana

My Coeliac condition is perfectly under control. However my Kidney's Creatinine levels are borderline which the GP is keeping an eye on hopefully. I also visit a coeliac consultant yearly who diagnosed the problem. 

Scott Adams Grand Master
Scott Adams
Posted

There is research that shows a connection between kidney disease and celiac disease:

https://www.celiac.com/celiac-disease/celiac-disease-amp-related-diseases-and-disorders/kidney-disease-and-celiac-disease/

and we just published this interesting study summary:

 

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
 Share
Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      126,541
    • Most Online (within 30 mins)
      7,748
    cgweeks
    Newest Member
    cgweeks
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.9k
    • Total Posts
      69.5k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • PixieSticks
      Working in a kitchen with gluten?

      By PixieSticks · Posted

      Hi yes! I was diagnosed 10 years ago through a biopsy. I’ve been gluten free ever since but no one I’m around is gluten free. I sometimes wore a surgical mask in the kitchen. but I believe particles were still getting through. I’ll definitely look into n95 instead. thanks for the reply. 
    • BoiseNic
      Skinesa

      By BoiseNic · Posted

      Ya I used to react to iodine, but it doesn't bother me anymore after strict adherence to a gluten-free diet for many years now. I am happy to report that for the first time ever in my life, a probiotic formula is not making me break out, but actually seems to be helping. The strains in this formula have been specifically tested to help with skin issues. It is gluten and dairy free also. 
    • knitty kitty
      Feeling ill

      By knitty kitty · Posted

      @Whyz, I take a combination of Thiamin (Benfotiamin), B12 Cobalamine and Pyridoxine B6 for my pain and headaches.  Really works well without hurting the digestive tract.  Riboflavin B2 also helps with migraines.  Most newly diagnosed people have vitamin and mineral deficiencies.  Check with your doctor and nutritionist.   If you follow the updated gluten challenge guidelines, you can wait until two weeks (minimum) before your appointment, then eat lots of gluten, like six slices of gluten containing bread or "name your poison".   Here's the Updated Gluten Challenge Guidelines: Recommended intake of gluten should be increased to 10 grams of gluten per day for at least two weeks. Or longer. While three grams of gluten will begin the immune response, ten grams of gluten is needed to get antibody levels up to where they can be measured in antibody tests and changes can be seen in the small intestine.   Keep in mind that there are different amounts of gluten in different kinds of bread and gluten containing foods.  Pizza crust and breads that are thick and chewy contain more gluten than things like cake and cookies.   References: https://www.beyondceliac.org/celiac-disease/the-gluten-challenge/ And... Evaluating Responses to Gluten Challenge: A Randomized, Double-Blind, 2-Dose Gluten Challenge Trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7878429/?report=reader  "In our study, limited changes in Vh:celiac disease (villi height vs crypt depth - aka damage to the small intestine)  following 14-day challenge with 3 g of gluten were observed, in accordance with Sarna et al.  While the 3 g dose was sufficient to initiate an immune response, as detected by several biomarkers such as IL-2, the 10 g dose was required for enteropathy within the study time frame. Based on our data, we would suggest that gluten challenge should be conducted over longer durations and/or using doses of gluten of ≥ 3 g/day to ensure sufficient histological change can be induced." Keep us posted on your progress!
    • Scott Adams
      Advantages vs. Disadvantages of having an official Celiac diagnosis

      By Scott Adams · Posted

      I don't believe that existing life insurance policies require such notifications--health checks are typically done before such policies are obtained. I believe it would primarily affect any new policy you get, and perhaps any policy renewal.
    • Scott Adams
      Feeling ill

      By Scott Adams · Posted

      You could go gluten-free now, and then start eating lots of gluten for at least 2 weeks before your endoscopy--just be sure to tell your doctor about this beforehand. If your symptoms go away on a gluten-free diet, it is further evidence of celiac disease and/or non-celiac gluten sensitivity.  Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.  
×
×
  • Create New...