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Family Members Testing Positive?


jenr69

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jenr69 Rookie

Hello everyone. I


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Guest gliX

Here's my family tree

Grandma- Non-Celiac Grandfather- We suspect

My Aunt - Celiac My Mom- Non-Celiac

My Cousins - Celiac My Family: Only I have it, no symptoms

Guest ~wAvE WeT sAnD~

LOL! My info is in my signature, but I'll describe.

Father, 50, weightlifts daily, rises at 5 am EVERY morning. Had Mono in college (like me!). Tested negative.

Mother, 51, had every almost every possible illness on earth during childhood (including croup). Tested negative. Also the picture of perfect health.

*both are on the South Beach maintenance diet.

Brother, 24, recent college graduate and (no offense to him!) purveyor of not-so-careful health practices. Voted "Most Likely Candidate for Celiac Disease" by the rest of us. Has gastrointestinal responses (diarrhea) to tomato sauce and most spicy foods (especially sauce on hot wings). Tested negative.

I really wish that a family member would join me in my gluten-free quest...but, God willing, not have to suffer like some of the other Celiacs I know (including myself).

celiac3270 Collaborator

I'm the only one in my family who has it, too.......no grandparents or parents have it......my brother tested negative, but has the gene.

MySuicidalTurtle Enthusiast

My Mom has it. . .my brother has it. . .and I have it.

I have a grandmother getting tested and am advising an Aunt to, as well.

lovegrov Collaborator

My asymptomatic father was positive. My VERY symptomatic aunt was positive. This is, this aunt is on my mother's side. So I got it from both directions.

richard

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    • 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.
    • Scott Adams
    • Matthias
      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
    • Scott Adams
      I agree with @trents, but thank you for bringing this up here!
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