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I Got This Off Of Another Celiac Site


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[size="4"]I HOPE THAT I DO NOT GET INTO TROUBLE FOR POSTING THIS BUT I THOUGHT THAT EVERYBODY SHOULD SEE THIS.. LYNN

Please see below for info about a new bill to support people with celiac disease, and research on celiac disease.

Here's some of the text of the bill:

Resolved by the House of Representatives (the Senate concurring),

That Congress--

(1) supports the goals and ideals of National Celiac Awareness Month;

(2) should work with health care providers and celiac disease

advocacy and education organizations to encourage screening and

early detection of celiac disease; and

(3) should increase Federal funding for celiac disease research.

There's also info on supporting services of a Registered Dietitian

for people with celiac disease.

to send a letter, contact your representative through this link.

Open Original Shared Link. com/celiac/ issues/alert/ ?alertid= 9705961&type= CO

If the link doesn't display, go to

Open Original Shared Link celiac.org/ advocacy. htm

Best,

I REMOVED THE PERSONS NAME..

Celiacs Need Dietitian Services

Take Action!

Ask Congress to Pass HConRes 70

The NIH Consensus Development Conference on Celiac Disease

identified consultation with a skilled dietitian as one of six key

elements in the management of individuals with celiac disease.

The gluten-free diet represents a huge lifestyle change for people

diagnosed with celiac disease. Only dietitians are uniquely

qualified to provide the medical nutrition therapy needed by celiac

patients.

More awareness is needed about celiac disease, and vital role

dietitians play in their medical care.

TAKE ACTION


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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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