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My Experience

RavenFeather

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RavenFeather Newbie
RavenFeather
Posted

It all started around April of '04 with Pancreatitis. That was just cause my bile duct was connected too high up inside my body. I had and ERCP, the doctors fixed that by putting in a stint and a tube to help drain the bile. I had another ERCP to remove those stints and too put in a smaller one. But as those pain went away others came into play. The doctors finally checked my liver enzymes to find out that those were elevated. Around the month of July we were informed of Celiac Disease and the Gluten-Free Diet, so we tried it. But we soon found out that there are so many hidden sources of gluten.

Over the past 6 months I have had 3 ERCPs, over 25 blood test and over 10 doctor visits or check-ins for the hospital. I've lost over 50 pounds while being sick. For the beginning of my life I didn't have celiac disease, it was to believe to be triggered by the pancreatitis.

I am a 14 counting down to 15 in a few months (2/14), I attend High School and the school Marching Band. I want to know if anyone else was unusually diagnosed with celiac disease and if anyone lives in the Raleigh, North Carolina area.

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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

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      Unexpected gluten exposure risk from cultivated mushrooms

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    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      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
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • Jane02
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Jane02 · Posted

      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
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

      By Scott Adams · Posted

      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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