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New And Unsure

rock1958us

By rock1958us
in Coping with Celiac Disease

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rock1958us Newbie
rock1958us
Posted

I am unsure whether I have Celiac Disease and will be going to the Doctor on Dec. 30th. My family Doc seems to think I might need to live a gluten free life but my blood test was negative. I have been gluten free for a month. About a week ago, I started to eat food with gluten but have not seen any difference. When you eat gluten food, would the symptoms be immediate? Or, would it take time for me to feel sick? Because of my question, you can see that I am unsure of the effects of wheat, oats,etc. on my body. Thanks for your answer(s). Rock

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Jestgar Rising Star
Jestgar
Posted

hmmm, difficult question.

Are you really gluten free? It can be fairly tricky when you first start out. Most people don't think of things like rice crispies being a 'no-no'.

If you are positive that you have eaten completely gluten-free, and feel no different on, or off gluten, a biopsy might tell you if your intestine is damaged, and therefor would need to be strictly gluten-free.

Why does your doctor think gluten might be an issue for you?

rock1958us Newbie
rock1958us
Posted
  • Author

Why does your doctor think gluten might be an issue for you?

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      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

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      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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      Unexpected gluten exposure risk from cultivated mushrooms

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