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- trents replied to Tammy Pedler's topic in Gluten-Free Foods, Products, Shopping & Medications4Gluten free stuff
Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the... -
- Scott Adams commented on Scott Adams's article in Autumn 2025 Issue2The Addictive Nature of Gluten and How to Quit Eating It (+Video)
If you have celiac disease being gluten-free is essential, but this article is aimed at those in the initial stages of getting diagnosed and quitting gluten. For some people gluten cravings can be strong and last for years. Unfortunately 18% of celiacs polled by Celiac.com report cheating on their gluten-free diets. -
- Tammy Pedler replied to Tammy Pedler's topic in Gluten-Free Foods, Products, Shopping & Medications4Gluten free stuff
As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. -
- Scott Adams replied to jessysgems's topic in Related Issues & Disorders2
Do some people with Celiacs develop hypoglycemia?
While hypoglycemia isn't a direct, classic symptom of celiac disease, it's something that some individuals with well-managed celiac disease report, and there may be a few plausible explanations for why the two could be connected. The most common theory involves continued damage to the gut lining or nutrient deficiencies (like chromium or magnesium) that can... -
- Scott Adams commented on Scott Adams's article in Latest Research10
Will Commercially Available Gluten Digestive Enzymes Allow Those with Celiac Disease to Eat Wheat Crust Pizza? (+Video)
Italy is one of the easiest places to eat gluten-free, their celiac awareness is among the highest anywhere, so why cheat? Most celiacs don't have obvious symptoms, however, the risks are the same if they continue eating gluten. That said, GliadinX would be good to have on hand on such a trip to avoid cross contamination, but since you have celiac disease...- an-pep
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Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps. -
By Tammy Pedler · Posted
As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. -
By Scott Adams · Posted
While hypoglycemia isn't a direct, classic symptom of celiac disease, it's something that some individuals with well-managed celiac disease report, and there may be a few plausible explanations for why the two could be connected. The most common theory involves continued damage to the gut lining or nutrient deficiencies (like chromium or magnesium) that can impair the body's ability to regulate blood sugar effectively, even after gluten is removed. Another possibility is delayed stomach emptying (gastroparesis) or issues with the hormones that manage blood sugar release, like glucagon. Since your doctors are puzzled, it may be worth discussing these specific mechanisms with a gastroenterologist or endocrinologist. You are certainly not alone in experiencing this puzzling complication, and it highlights how celiac disease can have long-term metabolic effects beyond the digestive tract. -
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I seem to recall that my digestive issues actually started when I was taking NSAIDs c. February 2013 for some unrelated condition. My stomach got so sore during that time I went to see my GP and she thought it might be an ulcer or gastritis so prescribed me Omeprazole. That appeared to trigger diarrhea which, once I came off the Omeprazole, did not stop. I went back to the doctors after a few weeks, and that finally led to my coeliac diagnosis, after months of unexplained neurological symptoms, low ferritin and anxiety,which did not seem to have a cause but of course we later realised was all down to coeliac disease. I occasionally take a very small aspirin for a sick migraine which sometimes only responds to aspirin, but it usually leaves me with sore stomach a few days later. I've been told co-codamol is another medication I could take with a sensitive stomach. I was once prescribed it, to use for just a few days. It is not an NSAID, but it contains codeine, which I understand can be addictive so should be used with care. It can also cause constipation.
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