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Dha Supplement


I hate gluten

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I hate gluten Apprentice

Does anyone use a DHA supplement on there child. If so does it see to help?


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Kibbie Contributor
Does anyone use a DHA supplement on there child. If so does it see to help?

I have supplemented DHA her entire life I don't know if it "helps" anything but it doesn't hurt anything either! All the research I have seen seems to point in the helps category.

jmjsmomma Apprentice

I don't mean to be dim....but I am new to the celiac world....what exactly is a Dha Supplement and what is it supposed to do?

HiDee Rookie
I don't mean to be dim....but I am new to the celiac world....what exactly is a Dha Supplement and what is it supposed to do?

DHA is an Omega-3 fatty acid found in fish oil supplements or naturally occurring in fatty fish (most common are tuna and salmon). It's very good for heart health, immune system, brain function and a host of other things. I've even heard of research linking it to improvement in things like ADD. If you and your family don't eat fish very frequently you may want to consider supplements, as research is showing more and more that omega-3s are vitally important to our health. It's especially helpful for babies and children because it helps with brain development.

I hate gluten Apprentice

I have also found more research on it recently that states it helps children with dry skin and poss. even eczama. I started it about 2 weeks ago on my son. Just wanted to see what everyone thought about the use of it.

jmjsmomma Apprentice
I have also found more research on it recently that states it helps children with dry skin and poss. even eczama. I started it about 2 weeks ago on my son. Just wanted to see what everyone thought about the use of it.

My five yo eats a lot of fish but this is worth considering as he has horrible eczema. I was hoping it would clear up after going gluten-free but it actually seems worse. Thanks for the info.

Rondar2001 Apprentice

My pediatrician suggested using it to control her moodiness. We have only been taking it a couple of weeks, but I think it has helped with this. Can't hurt to try it out.


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I hate gluten Apprentice

jmjs- I know how you feel with the eczama. My 5 year old has it severly also. We have it mostly under control now. (only took 5 years) Now he was under control all winter, (only winter ever by the way) and we only started going gluten fee about 3 weeks ago keep in mind, the first time he got glutend it all came back with a vengence! When I cut it out again, skin cleard up. Now he is on medication for it, but it did not control the flare up from gluten. ( he is on allegra- fexofedidine) Now my allergist said if the med did not work he would need to go on uv therepy thats how bad it was. I have not attempted to take him off yet, but i may in a few months, just to see how much of it was gluten. Do you know what triggers your childs?

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    • Scott Adams
      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. 
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      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. 
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      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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