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Eat Healthy with this Gluten-Free Recipe - Patch.com

Scott Adams

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Scott Adams Grand Master
Scott Adams
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Patch.com

People worldwide suffer from Celiac disease, or an allergy to wheat. This means that they can not, depending on the severity of their allergy, enjoy regular pasta, wheat products, barely, rye, or many packaged products, just to name a few. ...

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    • ehb
      Refractory Celiac disease - what to do

      By ehb · Posted

      Oh I also drink wine occasionally - I understand the typical recommendation is that wine is gluten free but I don't know how to handle the possible introduction of gluten with fining agents or oak barrels sealed with wheat paste 
    • ehb
      Refractory Celiac disease - what to do

      By ehb · Posted

      @Scott AdamsThe only restaurants or prepared food that I have eaten outside of my home for the last 6 months are from dedicated gluten free restaurants or facilities, except for once in February at a place that had a gluten free night where they deep clean the kitchen and are dedicated gluten-free for the day, and twice in April (due to out of state job interviews) at places that were not dedicated, but mostly gluten free where I questioned them to make sure they were following proper cross contamination protocols. I suspect I got glutened back in December from drinking water (but not eating anything) at an italian pizza/pasta place, so since then I'm not even entering gluten-heavy places...
    • Scott Adams
      Refractory Celiac disease - what to do

      By Scott Adams · Posted

      Also, there is this product:  
    • Scott Adams
      Refractory Celiac disease - what to do

      By Scott Adams · Posted

      Do you eat in restaurants, or food prepared in restaurants?
    • ehb
      Refractory Celiac disease - what to do

      By ehb · Posted

      Thank you, I think with the initial blood tests they did actually do the IgA tests first to make sure those are normal! I am wondering if there are any tests that actually test for the presence of the gluten protein? From my understanding, all of these test for gluten antibodies, which in the case of refractory celiac would switch to a gluten-independent mechanism of activation. Because my ttg levels havent changed at all with my increasingly strict diet, I am concerned about distinguishing between the possibilities that 1) I am super sensitive to very very small amounts of gluten and am getting cross contamination from somewhere I haven't identified or 2) have refractory celiac where...
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