0
txplowgirl

Thoughts On BHT And Gluten Free Chex Cereals

Rate this topic

Recommended Posts

Well, after eating some Chex cereals a couple of weeks ago and getting what I called severely glutened I posted on here a thread "Man, have I been glutened."

well, in the discussions something was brought up if it might have been the possibility that it might have been BHT instead of the Gluten free cereal. HI Irishheart! :P:D

Well, I finally got to test the theory. I found a rice cereal at walmart that is made with nothing but rice. It's called Great Value Toasted Rice in the plain white and blue boxes.

These are the ingredients:

Rice, Sugar, Salt, Calcium Carbonate, Molasses, Reduced Iron and Zinc

oxzide plus a bunch of Vitamins that I'm not gonna list. Too long. :D

Thankfully it does not have any gluten, malt, soy, or dairy. But it does have the BHT added. Oh, it also states that it may contain traces of Almonds and Wheat.

So, I have ate it for 2 days straight and I have had at least 2 bowls a day. So far so good. No gassiness, no cramps, nothing. No problems at all.

Whereas the Chex cereals hit me within a couple of hours every time with D, and just downhill from there.

So, I have to say it's because of the gluten in the gluten-free Chex that does it to me.

That's my story and i'm stickin to it.

I guess I can say I have finally found a cereal I can eat for breakfast in the mornings if I want, yahoooo! :D

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


I get a gluten reaction to "gluten free" Chex cereal as well, for what it's worth. I think they just have a low level in it, I had to eat it more than once before I built up a reaction. However, when my gluten-induced vertigo suddenly came back... I knew it was gluten! Got better as soon as I stopped having the Chex. There seems to be a LOT of "gluten free" products that I can't tolerate the teesy weensy levels of gluten in. I guess that's why I'm posting on the Super Sensitive Celiacs board. :D

BTW, hello all, new here!

Share this post


Link to post
Share on other sites

BTW, hello all, new here!

Heya, Deinanth, welcome!

Share this post


Link to post
Share on other sites

Do you notice this reaction with all gluten-free Chex cereals or just the rice one? I feed my 1 year old the gluten-free Corn Chex cereal every morning.

Share this post


Link to post
Share on other sites

You could also be reacting to something else in it or perhaps even the level of the different ingrediants.

Share this post


Link to post
Share on other sites
Ads by Google:


I am still new to this, but....

I've only had the gluten-free Chex cereals twice. It was the cinnamon one. I don't know about a reaction but I can say it is delicious.

Share this post


Link to post
Share on other sites

Do you notice this reaction with all gluten-free Chex cereals or just the rice one? I feed my 1 year old the gluten-free Corn Chex cereal every morning.

Hi Suziq, I get a reaction from all of them. I react to almost all the gluten free processed foods, that's why I post in the Super sensitive forum also.

Also, Welcome to the forum Deinanth!

Share this post


Link to post
Share on other sites

Does the walmart brand contain mixed tocopherols? I know that Rice Chex does. Those can be derivied from soy or from other sources. Perhaps you are reacting to the soy in Rice Chex? I'm super sensitive to gluten but I'm not super sensitive to soy. I can eat things with mixed tocopherols as long as I know the source is NOT gluten and I only eat them once in a while. But if I ate rice chex everyday the soy would build up and get me eventually. So could you be super sensitive to soy?

I'm not doubting your reaction at all but the reason I'm asking is that I thought the gluten-free Chex cereals were made in a dedicated gluten-free facility. Please let me know if I'm wrong about this because I don't like to take risks with things not made in gluten-free facilities. Thanks for sharing your experiences!

Share this post


Link to post
Share on other sites

Does the walmart brand contain mixed tocopherols? I know that Rice Chex does. Those can be derivied from soy or from other sources. Perhaps you are reacting to the soy in Rice Chex? I'm super sensitive to gluten but I'm not super sensitive to soy. I can eat things with mixed tocopherols as long as I know the source is NOT gluten and I only eat them once in a while. But if I ate rice chex everyday the soy would build up and get me eventually. So could you be super sensitive to soy?

I'm not doubting your reaction at all but the reason I'm asking is that I thought the gluten-free Chex cereals were made in a dedicated gluten-free facility. Please let me know if I'm wrong about this because I don't like to take risks with things not made in gluten-free facilities. Thanks for sharing your experiences!

Hi GFmanna, The Walmart brand does not have mixed tocopherols or soy. I react to all of the gluten free chex cereals not just the gluten free rice chex. All of the gluten-free chex does not have soy in them. But, to answer your question, yes, I have to avoid all soy products too.

And yes, the gluten-free cereals are made in a gluten free facility. That's what makes this so frustrating to me.

Share this post


Link to post
Share on other sites

I have noticed a big difference in degree of sensitivity even among those who call themselves super sensitive. It makes things so much more difficult and confusing. If you can eat Chex cereals maybe you are super sensitive, and maybe those of us who can't are super duper sensitive. Just be glad about what you can eat.

I never did find a cereal I could eat. I gave up trying. Maybe I could this one, but I've gone to fruit and yogurt in the morning anyways. I'm tired of trying things and having them make me sick.

I need to buy my gluten free grains whole and very carefully sourced and then sort and wash. I often find gluten grains mixed in. I can't imagine any gluten free cereal maker is going to go to all that trouble. It doesn't make a difference if the facility is dedicated or not if the grain is contaminated before it gets there.

I'm happy to see more super sensitives posting here.

Share this post


Link to post
Share on other sites


Ads by Google:


Does the walmart brand contain mixed tocopherols? I know that Rice Chex does. Those can be derivied from soy or from other sources. Perhaps you are reacting to the soy in Rice Chex? I'm super sensitive to gluten but I'm not super sensitive to soy. I can eat things with mixed tocopherols as long as I know the source is NOT gluten and I only eat them once in a while. But if I ate rice chex everyday the soy would build up and get me eventually. So could you be super sensitive to soy?

I'm not doubting your reaction at all but the reason I'm asking is that I thought the gluten-free Chex cereals were made in a dedicated gluten-free facility. Please let me know if I'm wrong about this because I don't like to take risks with things not made in gluten-free facilities. Thanks for sharing your experiences!

Wow...your post just made this big light bulb go off!!!! My son had severe vomitting after eating Gerber baby rice cereal...there are no gluten ingredients and when I contacted the company they said the rice cereal is processed on lines that could process gluten foods but they are cleaned well. So I figured it was just contaminated. But I remembered the cereal contained mixed tocopherals so I just called the company and it's made from soy! I've been wondering about soy issues lately too and this makes me wonder even more if there's a soy issue too. I never knew it could be made from soy so thanks for posting that!

Share this post


Link to post
Share on other sites

Hi GFmanna, The Walmart brand does not have mixed tocopherols or soy. I react to all of the gluten free chex cereals not just the gluten free rice chex. All of the gluten-free chex does not have soy in them. But, to answer your question, yes, I have to avoid all soy products too.

And yes, the gluten-free cereals are made in a gluten free facility. That's what makes this so frustrating to me.

Oh, I did not realized that not all the Chex had mixed tocopherols or vitamin E (things that can be sourced from soy). I have only tried the Rice chex and Corn chex and don't eat them very often (maybe once every two months I feel like some cold cereal). Sorry for your frustration. :(

Share this post


Link to post
Share on other sites

I need to buy my gluten free grains whole and very carefully sourced and then sort and wash. I often find gluten grains mixed in. I can't imagine any gluten free cereal maker is going to go to all that trouble. It doesn't make a difference if the facility is dedicated or not if the grain is contaminated before it gets there.

I'm happy to see more super sensitives posting here.

This is a good point. I would hope that gluten-free cereal makers would go to some trouble to make sure the grains were not contaminated in order to avoid lawsuits and such but since there are no industry standards or laws we really have no way of knowing what they do or don't do within the "gluten-free" factory. Even if they tell us the upmost care is taken we have to take them at their word. That's why 90% of my diet is not processed food. I may not react to the occaisional bowl of Chex cereal but it's not a good idea to have it everyday, IMO.

Share this post


Link to post
Share on other sites

Wow...your post just made this big light bulb go off!!!! My son had severe vomitting after eating Gerber baby rice cereal...there are no gluten ingredients and when I contacted the company they said the rice cereal is processed on lines that could process gluten foods but they are cleaned well. So I figured it was just contaminated. But I remembered the cereal contained mixed tocopherals so I just called the company and it's made from soy! I've been wondering about soy issues lately too and this makes me wonder even more if there's a soy issue too. I never knew it could be made from soy so thanks for posting that!

It really could be either one (another intolerance or cc). I try to avoid things processed on the same lines as gluten. Even if they clean it really well it just makes me uneasy. Soy is sneaky however too and can be hidden in things like mixed tocopherals, Vitamin E or soybean oil in the form of "vegetable broth" and does not have to be declared as containing soy on the label in the US under the allergen laws. I hope you can figure out which it is!

Share this post


Link to post
Share on other sites

Thanks for the welcomes, although I admit I've been lurking for quite some time :)

For me, I am very confident it was a gluten reaction when my vertigo appeared, as I only get vertigo when I get into gluten. No gluten = no vertigo. Whenever I try a new processed food, I try to give it a full month or until I hit a reaction and have to stop. On several occasions, it's taken several weeks to get a really definitive reaction. From my understanding, that's a very celiac kind of thing, as it can take time to do noticeable intestinal damage. It was like that with the Chex. I was on it for a little while, feeling a bit worse for wear and was just starting to notice that my head had been feeling funny, then one day I was standing at a table, turned to walk away, spun hard and fell over. LOL. Vertigo! When I stopped the Chex, it went right away.

My understanding with processed foods... and correct me if I'm wrong... but gluten free only means tested down to 20 parts per million or lower, doesn't it? So not really free of gluten in the strictest sense of the word. I think my tolerance is simply lower than that, and of course everyone's is different as has been said. I can't have King Arthur gluten free products either. I'm currently testing Jules gluten free flour mix and it seems like a winner, fingers crossed. But I also just bought a mill and some whole grains, and that seems the safest way to go for the future.

Share this post


Link to post
Share on other sites

I'm super sensitive too. I was reading through this thread and thought about the food fights we used to have as teens. We're in full tilt food war now. :ph34r:

I gave up on Chex about six months ago, and I've gradually given up on most grains and proceesed foods. I'll have rice about once a week. I rinse it well and inspect in, then cook it.

I love crispy fried Hormel Corned Beef Hash with a fried egg on the weekend, but I can't eat the yolk. Most days my breakfast is fruit salad or a piece of fruit or a smoothie.

I ordered some almond flour from nuts on line because the other flours weren't agreeing with me. I'm looking forward to experimenting with that.

Good luck with the food wars, everyone. :D

Share this post


Link to post
Share on other sites
My understanding with processed foods... and correct me if I'm wrong... but gluten free only means tested down to 20 parts per million or lower, doesn't it? So not really free of gluten in the strictest sense of the word. I think my tolerance is simply lower than that, and of course everyone's is different as has been said.

That's just how I see it. (And also my GI).

Share this post


Link to post
Share on other sites

I need to buy my gluten free grains whole and very carefully sourced and then sort and wash. I often find gluten grains mixed in. I can't imagine any gluten free cereal maker is going to go to all that trouble. It doesn't make a difference if the facility is dedicated or not if the grain is contaminated before it gets there.

+1 to this - do companies even bother to test their "naturally gluten free" products, especially if they're made in a gluten-free facility? Why bother if there's "no risk of contamination". Add to that the below 20ppm rule, and it's makes for some very confused sensitive celiacs :/ I can't eat any of the sorghum flour brands, tried everything I could get my hands on, every time a distinct gluten reaction. So I pretty much can't trust anything with sorghum flour either...

I can eat certain Nature's Path cereals (The eco-friendly, support endangered animals line of cereals), but only the very plain ones without soy added to them.

Share this post


Link to post
Share on other sites

I have severe neurological and immune reactions to wheat, but I'm not allergic, I have a rarer form of celiacs and MCS which did not pass the genetic test, which still does affect any tissue with inflammation. I also have a similar reaction to a variety of foods. Consider that celiacs may just be the first in a long line of immune sensitive food diseases, celiacs is just the worst I think. I know because I can differentiate 15 foods, oils, and spices as hazardous to my immune system on top of my 'celiacs.' I basically go blind temporarily now. I even sneeze upon entering a bakery because of my multiple chemical sensitivity and wheat sensitivities. Basically my crazy allergies and food sensitivies and chemical sensitivity have made me just super sensitive.

Good news is once I avoid all that stuff, I can feel just dandy for a time.

Currently wondering if I ate a bread crumb off the household butter. Blood pressure up, feel like puking.

Share this post


Link to post
Share on other sites

I have severe neurological and immune reactions to wheat, but I'm not allergic, I have a rarer form of celiacs and MCS which did not pass the genetic test, which still does affect any tissue with inflammation. I also have a similar reaction to a variety of foods. Consider that celiacs may just be the first in a long line of immune sensitive food diseases, celiacs is just the worst I think. I know because I can differentiate 15 foods, oils, and spices as hazardous to my immune system on top of my 'celiacs.' I basically go blind temporarily now. I even sneeze upon entering a bakery because of my multiple chemical sensitivity and wheat sensitivities. Basically my crazy allergies and food sensitivies and chemical sensitivity have made me just super sensitive.

Good news is once I avoid all that stuff, I can feel just dandy for a time.

Currently wondering if I ate a bread crumb off the household butter. Blood pressure up, feel like puking.

Hi. Sorry you are feeling so punk. You can get excellent info on MCS from TheCanaryReport.com Lots of good threads there.

I don't go in bakeries any more. Too much wheat dust in the air.

Our sensitivity to gluten is a different mechanism than the MCS, which is triggered by a nitric oxide irregularity. Dr. Martin Pall has studied this and a number of doctors are studying Dr. Pall's work.

I have quit eating any "community" food. Quit eating most gluten-free foods and anything prepared in a factory that processes gluten.

Hope you feel better soon.

Share this post


Link to post
Share on other sites


Ads by Google:


Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
0

  • Who's Online   14 Members, 2 Anonymous, 375 Guests (See full list)

  • Top Posters +

  • Recent Articles

    Jefferson Adams
    Celiac.com 07/21/2018 - These easy-to-make tortilla wraps make a great addition to your lunchtime menu. Simply grab your favorite gluten-free tortillas, a bit of cream cheese, some charred fresh sweet corn, creamy avocado and ripe summer tomato. Add a bit of sliced roast beef and some mayonnaise and hot sauce, and you’re in business. And it's all ready in about half an hour. If you cook the corn the night before, they can be ready in just a few minutes.
    Ingredients:
    12 ounces thinly sliced cooked beef, sliced 6 burrito-sized gluten-free tortillas 1 ripe medium avocado, diced 1 large tomato, diced ½ medium red onion, thinly sliced ¼ cup mayonnaise 2 ears sweet corn, husks and silk removed 1 teaspoon olive oil ¾ cup soft cream cheese spread 1-2 teaspoons gluten-free hot sauce of choice Sprouted pea greens, as desired fresh salsa, as desired Directions:
    Heat grill to medium-hot. 
    Brush corn with olive oil. 
    In a small dish, blend mayonnaise and hot sauce. Adjust mixture, and add fresh salsa, as desired.
    Grill corn for 8 to 12 minutes, turning as it browns and lowering heat as needed until corn is tender and charred in some places. 
    Cool slightly; cut kernels from cobs.
    Spread 2 tablespoons cream cheese on one side of each tortilla to within ½-inch of edge; arrange beef slices to cover.
    Spread beef with mayonnaise hot sauce mixture as desired.
    Place a bit of grilled corn kernels, avocado, tomato and red onion in a 3-inch strip along one edge of each tortilla. 
    Fold ends and roll into a burrito shape, and serve. I like to add sweet, crunchy pea greens for some extra crunch and nutrition.

    Christina Kantzavelos
    Celiac.com 07/20/2018 - During my Vipassana retreat, I wasn’t left with much to eat during breakfast, at least in terms of gluten free options. Even with gluten free bread, the toasters weren’t separated to prevent cross contamination. All of my other options were full of sugar (cereals, fruits), which I try to avoid, especially for breakfast. I had to come up with something that did not have sugar, was tasty, salty, and gave me some form of protein. After about four days of mixing and matching, I was finally able to come up with the strangest concoction, that may not look the prettiest, but sure tastes delicious. Actually, if you squint your eyes just enough, it tastes like buttery popcorn. I now can’t stop eating it as a snack at home, and would like to share it with others who are looking for a yummy nutritious snack. 
    Ingredients:
    4 Rice cakes ⅓ cup of Olive oil  Mineral salt ½ cup Nutritional Yeast ⅓ cup of Sunflower Seeds  Intriguing list, right?...
    Directions (1.5 Servings):
    Crunch up the rice into small bite size pieces.  Throw a liberal amount of nutritional yeast onto the pieces, until you see more yellow than white.  Add salt to taste. For my POTS brothers and sisters, throw it on (we need an excess amount of salt to maintain a healthy BP).  Add olive oil  Liberally sprinkle sunflower seeds. This is what adds the protein and crunch, so the more, the tastier.  Buen Provecho, y Buen Camino! 

    Jefferson Adams
    Celiac.com 07/19/2018 - Maintaining a gluten-free diet can be an on-going challenge, especially when you factor in all the hidden or obscure gluten that can trip you up. In many cases, foods that are naturally gluten-free end up contain added gluten. Sometimes this can slip by us, and that when the suffering begins. To avoid suffering needlessly, be sure to keep a sharp eye on labels, and beware of added or hidden gluten, even in food labeled gluten-free.  Use Celiac.com's SAFE Gluten-Free Food List and UNSAFE Gluten-free Food List as a guide.
    Also, beware of these common mistakes that can ruin your gluten-free diet. Watch out for:
    Watch out for naturally gluten-free foods like rice and soy, that use gluten-based ingredients in processing. For example, many rice and soy beverages are made using barley enzymes, which can cause immune reactions in people with celiac disease. Be careful of bad advice from food store employees, who may be misinformed themselves. For example, many folks mistakenly believe that wheat-based grains like spelt or kamut are safe for celiacs. Be careful when taking advice. Beware of cross-contamination between food store bins selling raw flours and grains, often via the food scoops. Be careful to avoid wheat-bread crumbs in butter, jams, toaster, counter surface, etc. Watch out for hidden gluten in prescription drugs. Ask your pharmacist for help about anything you’re not sure about, or suspect might contain unwanted gluten. Watch out for hidden gluten in lotions, conditioners, shampoos, deodorants, creams and cosmetics, (primarily for those with dermatitis herpetaformis). Be mindful of stamps, envelopes or other gummed labels, as these can often contain wheat paste. Use a sponge to moisten such surfaces. Be careful about hidden gluten in toothpaste and mouthwash. Be careful about common cereal ingredients, such as malt flavoring, or other non-gluten-free ingredient. Be extra careful when considering packaged mixes and sauces, including soy sauce, fish sauce, catsup, mustard, mayonnaise, etc., as many of these can contain wheat or wheat by-product in their manufacture. Be especially careful about gravy mixes, packets & canned soups. Even some brands of rice paper can contain gluten, so be careful. Lastly, watch out for foods like ice cream and yogurt, which are often gluten-free, but can also often contain added ingredients that can make them unsuitable for anyone on a gluten-free diet. Eating Out? If you eat out, consider that many restaurants use a shared grill or shared cooking oil for regular and gluten-free foods, so be careful. Also, watch for flour in otherwise gluten-free spices, as per above. Ask questions, and stay vigilant.

    Jefferson Adams
    Celiac.com 07/18/2018 - Despite many studies on immune development in children, there still isn’t much good data on how a mother’s diet during pregnancy and infancy influences a child’s immune development.  A team of researchers recently set out to assess whether changes in maternal or infant diet might influence the risk of allergies or autoimmune disease.
    The team included Vanessa Garcia-Larsen, Despo Ierodiakonou, Katharine Jarrold, Sergio Cunha,  Jennifer Chivinge, Zoe Robinson, Natalie Geoghegan, Alisha Ruparelia, Pooja Devani, Marialena Trivella, Jo Leonardi-Bee, and Robert J. Boyle.
    They are variously associated with the Department of Undiagnosed Celiac Disease More Common in Women and Girls International Health, Johns Hopkins School of Public Health, Baltimore, Maryland, United States of America; the Respiratory Epidemiology, Occupational Medicine and Public Health, National Heart and Lung Institute, Imperial College London, London, United Kingdom; the Section of Paediatrics, Department of Medicine, Imperial College London, London, United Kingdom; the Centre for Statistics in Medicine, University of Oxford, Oxford, United Kingdom; the Division of Epidemiology and Public Health, University of Nottingham, Nottingham, United Kingdom; the Centre of Evidence Based Dermatology, University of Nottingham, Nottingham, United Kingdom; and Stanford University in the USA.
    Team members searched MEDLINE, Excerpta Medica dataBASE (EMBASE), Web of Science, Central Register of Controlled Trials (CENTRAL), and Literatura Latino Americana em Ciências da Saúde (LILACS) for observational studies conducted between January 1946 and July 2013, and interventional studies conducted through December 2017, that evaluated the relationship between diet during pregnancy, lactation, or the first year of life, and future risk of allergic or autoimmune disease. 
    They then selected studies, extracted data, and assessed bias risk. They evaluated data using the Grading of Recommendations Assessment, Development and Evaluation (GRADE). They found 260 original studies, covering 964,143 participants, of milk feeding, including 1 intervention trial of breastfeeding promotion, and 173 original studies, covering 542,672 participants, of other maternal or infant dietary exposures, including 80 trials of 26 maternal, 32 infant, or 22 combined interventions. 
    They found a high bias risk in nearly half of the more than 250 milk feeding studies and in about one-quarter of studies of other dietary exposures. Evidence from 19 intervention trials suggests that oral supplementation with probiotics during late pregnancy and lactation may reduce risk of eczema. 44 cases per 1,000; 95% CI 20–64), and 6 trials, suggest that fish oil supplementation during pregnancy and lactation may reduce risk of allergic sensitization to egg. GRADE certainty of these findings was moderate. 
    The team found less evidence, and low GRADE certainty, for claims that breastfeeding reduces eczema risk during infancy, that longer exclusive breastfeeding is associated with reduced type 1 diabetes mellitus, and that probiotics reduce risk of infants developing allergies to cow’s milk. 
    They found no evidence that dietary exposure to other factors, including prebiotic supplements, maternal allergenic food avoidance, and vitamin, mineral, fruit, and vegetable intake, influence risk of allergic or autoimmune disease. 
    Overall, the team’s findings support a connection between the mother’s diet and risk of immune-mediated diseases in the child. Maternal probiotic and fish oil supplementation may reduce risk of eczema and allergic sensitization to food, respectively.
    Stay tuned for more on diet during pregnancy and its role in celiac disease.
    Source:
    PLoS Med. 2018 Feb; 15(2): e1002507. doi:  10.1371/journal.pmed.1002507

    Jefferson Adams
    Celiac.com 07/17/2018 - What can fat soluble vitamin levels in newly diagnosed children tell us about celiac disease? A team of researchers recently assessed fat soluble vitamin levels in children diagnosed with newly celiac disease to determine whether vitamin levels needed to be assessed routinely in these patients during diagnosis.
    The researchers evaluated the symptoms of celiac patients in a newly diagnosed pediatric group and evaluated their fat soluble vitamin levels and intestinal biopsies, and then compared their vitamin levels with those of a healthy control group.
    The research team included Yavuz Tokgöz, Semiha Terlemez and Aslıhan Karul. They are variously affiliated with the Department of Pediatric Gastroenterology, Hepatology and Nutrition, the Department of Pediatrics, and the Department of Biochemistry at Adnan Menderes University Medical Faculty in Aydın, Turkey.
    The team evaluated 27 female, 25 male celiac patients, and an evenly divided group of 50 healthy control subjects. Patients averaged 9 years, and weighed 16.2 kg. The most common symptom in celiac patients was growth retardation, which was seen in 61.5%, with  abdominal pain next at 51.9%, and diarrhea, seen in 11.5%. Histological examination showed nearly half of the patients at grade Marsh 3B. 
    Vitamin A and vitamin D levels for celiac patients were significantly lower than the control group. Vitamin A and vitamin D deficiencies were significantly more common compared to healthy subjects. Nearly all of the celiac patients showed vitamin D insufficiency, while nearly 62% showed vitamin D deficiency. Nearly 33% of celiac patients showed vitamin A deficiency. 
    The team saw no deficiencies in vitamin E or vitamin K1 among celiac patients. In the healthy control group, vitamin D deficiency was seen in 2 (4%) patients, vitamin D insufficiency was determined in 9 (18%) patients. The team found normal levels of all other vitamins in the healthy group.
    Children with newly diagnosed celiac disease showed significantly reduced levels of vitamin D and A. The team recommends screening of vitamin A and D levels during diagnosis of these patients.
    Source:
    BMC Pediatrics