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- trents replied to Jay Heying's topic in Gluten-Free Foods, Products, Shopping & Medications3Celiac friendly probiotics
Start by reading the ingredient label for wheat, barely or rye or anything that might be derived from them. I would also call the manufacturer and ask that question. Usually, the thing that they cannot guarantee is that there is no cross contamination from equipment the ingredients are processed on but unless you are a super sensitive celiac that may not... -
- trents replied to Tammy Pedler's topic in Gluten-Free Foods, Products, Shopping & Medications2
Gluten free stuff
Tammy, who is saying they aren't safe for celiacs? Are you saying that is stated on the product packaging itself or that you are reading where people on forums like this one are claiming they aren't safe? Who is "they"? -
- Scott Adams replied to Tammy Pedler's topic in Gluten-Free Foods, Products, Shopping & Medications2Gluten free stuff
If a product is labelled "gluten-free" it is considered to be safe for people with celiac disease (in the USA they need to test below 20 ppm). Some people prefer to eat only foods that are certified gluten-free, which are supposed to test below 10 ppm, however, they don't always test this low. -
- Tammy Pedler posted a topic in Gluten-Free Foods, Products, Shopping & Medications2Gluten free stuff
Why are so many gluten free items not safe for celiacs. I read labels all the time. I don’t know how many times they say that and are not safe for people who have celiacs. So confused. Help…. -
- Scott Adams commented on Scott Adams's article in Autumn 2025 Issue20
Gluten-Free Food Ingredients That Can Trigger Celiac Disease and IBS-like Symptoms
Potatoes are gluten-free, and very healthy for most people. Some studies (in animals or in vitro) suggest that high concentrations of glycoalkaloids can disrupt cell membranes in the gut lining, potentially increasing intestinal permeability (“leaky gut”), however, in normal potato consumption, the levels are usually too low to cause this effect in humans unl...- additives
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By stephaniekl · Posted
My college age daughter has been having pain. She has had reflux and ulcers, as well as celiac. She has been gluten-free for 14 years. She found a new gastro in her college town and he scheduled an endoscopy with biopsies. He told her she must eat gluten every day for a week prior to biopsy. I am stumped by this. We know she has celiac. She had a biopsy and it was positive. She has all the genes, etc. Why is he saying she needs to eat gluten? She will be so sick? Is normal? We have never had this before. -
Start by reading the ingredient label for wheat, barely or rye or anything that might be derived from them. I would also call the manufacturer and ask that question. Usually, the thing that they cannot guarantee is that there is no cross contamination from equipment the ingredients are processed on but unless you are a super sensitive celiac that may not be an issue.
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Tammy, who is saying they aren't safe for celiacs? Are you saying that is stated on the product packaging itself or that you are reading where people on forums like this one are claiming they aren't safe? Who is "they"?
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By Scott Adams · Posted
If a product is labelled "gluten-free" it is considered to be safe for people with celiac disease (in the USA they need to test below 20 ppm). Some people prefer to eat only foods that are certified gluten-free, which are supposed to test below 10 ppm, however, they don't always test this low. -
By Tammy Pedler · Posted
Why are so many gluten free items not safe for celiacs. I read labels all the time. I don’t know how many times they say that and are not safe for people who have celiacs. So confused. Help….
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