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Confused

Naradowski

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Naradowski Rookie
Naradowski
Posted

I am new to all of this and I hope someone can answer my question. If a food contains 1 or more of these additives and is produced in the United States-----modified food starch, maltodextrin, mono and diglycerides,flavoring artificial or natural, are they safe to eat? There is no support group in my area, I live in Seneca SC near Greenville. Thank-you for your time

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gf4life Enthusiast
gf4life
Posted

Well, it might be safe :huh: , but it doesn't sound like it would be healthy. <_<

I'm not sure why they have to add all this junk into our food, but...

You best bet would be to call the company to confirm if it is gluten-free or not.

I did a little search, and you are right there are not any support groups in your area.

:blink: Have you thought about maybe getting one started? I'm sure there are some other celiacs out there that live near you. You could post a letter in a few GI doctor's offices (with permission of course) and see if you get any responses. Even if you could find one or two people who need a celiac buddy...

But at least you are on the internet, right! :D Where would we all be with out the internet. I'd be in my small town in the middle of nowhere in central California, with only one other person in my town of 10,000 who has celiac disease, and he doesn't live gluten free! I'm pushing for educating my local docotrs and then maybe the other people in town who have celiac disease will be diagnosed and we can start a group! :)

God bless,

Mariann

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

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      High DGP-A with normal IGA

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    • trents
      Finding gluten free ingredients

      By trents · Posted

      Welcome to the forum, @Kara S! Warrior bread is a grain free bread product. Google it. There are commercial mixes available, I believe, Youtube videos and many recipes. 
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