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Fiddle-Faddle

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Fiddle-Faddle Community Regular

Check this out: Open Original Shared Link


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Debbie65 Apprentice
Check this out: Open Original Shared Link

The section that explains about celiac disease is very clear and is ideal for newbies. Also I would never have thought to check if a restaurant heats the steamed veggies in pasta water - now they´re gonna think I´m even nuttier. I live in a small Mallorquin village and I´m sure they already think of me as the extranjerna loca - crazy foreigner.

Thanks for posting.

eleep Enthusiast

Wow. Peeps are gluten-free. Wish I was more of a peeps freak. I've got several friends who go rabid over them.

eleep

Judyin Philly Enthusiast

Fiddle--love this site. just got on Elnowy's new site and it's really great.

this is all such great info. Elnowy's dr. Orange even got back to me with answer to a q..and said all i was doing for new lymph dx was on target..wow faster than the dr. office tocall back ;)

will read this on later as i put on desktop.

thanks so much and thanks elnowy too again..wish i could remeber how to spell your dang name. :lol:

judy in philly

queenofhearts Explorer

Thanks, Fiddle-Faddle!

Leah

gfp Enthusiast

Can I just speak out for another member..????

Carla, hope this doesn't break a bandwidth limit for your site :D

Open Original Shared Link

This is an almost definative reference on anything and everything gluten like.

It is hundreds of hours, perhaps thousands of research and categorisation of papers, usually of medical/scientific level, specifically the sort of thing you can take to your MD. but that's doing it an injustice .... its huge, its like a huge library for celiacs.....

You can read the story on the site but do check it out.

lindalee Enthusiast

Thanks for the sites. Right now pop up won't let me go there. :blink:


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Moongirl Community Regular

Thats my support group up here in Mass. They are absolutly wonderful!!! (the healthy villi)

mellajane Explorer

Thanx.... this is an awesome site. Im obsessed with all the research and info. out there I learn new stuff everyday! Good looking Out! Mella C

Check this out: Open Original Shared Link
elonwy Enthusiast

Yeah my name is a bit wierd, isn't it. Dang Welsh folk like to throw W's in wherever. I'm really happy people decided to come over to Open Original Shared Link. Dr Orrange is awesome. She's smart and open minded and has great bed side manner. Its nice to LIKE to go to the doctor. I'm glad she could help you.

:)

Elonwy

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    • Scott Adams
      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
    • trents
    • Jane02
      Thanks @Scott Adams. Do you know if Kirkland Signature supplements share facility and production lines with other products containing gluten?  I'm worried that I'll react to this brand just like I did with other gluten-free labelled supplement brands. 
    • Matthias
    • Scott Adams
      This is a really common area of confusion. Most natural cheeses (cheddar, Swiss, mozzarella, Parmesan, brie, camembert, and most blue cheeses) are inherently gluten-free, and you’re right that the molds used today are typically grown on gluten-free media. The bigger risks tend to come from processed cheeses: shredded cheese (anti-caking agents), cheese spreads, beer-washed rinds, smoke-flavored cheeses, and anything with added seasonings or “natural flavors,” where cross-contact can happen. As for yeast, you’re also correct — yeast itself is gluten-free. The issue is the source: brewer’s yeast and yeast extracts can be derived from barley unless labeled gluten-free, while baker’s yeast is generally safe. When in doubt, sticking with whole, unprocessed cheeses and products specifically labeled gluten-free is the safest approach, especially if you’re highly sensitive.
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