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Enterolabs

wildapple

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wildapple Rookie
wildapple
Posted

Has anyone used Enterolabs to get a diagnosis rather than going to a dr?

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kareng Grand Master
kareng
Posted

Use the Google search in the upper right corner. You will see lots of discussions on this that might be helpful. Just keep a eye on the dates. People who posted 5 years ago likely are not still reading along.

wildapple Rookie
wildapple
Posted
  • Author

Use the Google search in the upper right corner. You will see lots of discussions on this that might be helpful. Just keep a eye on the dates. People who posted 5 years ago likely are not still reading along.

Thanks, kareng.

I have been looking around and like anything else find yeas and nays. Guess the proof is in the pudding so to speak. If I feel better off of gluten and my rash goes away that is the ultimate lab test, isn't it?

ravenwoodglass Mentor
ravenwoodglass
Posted

Thanks, kareng.

If I feel better off of gluten and my rash goes away that is the ultimate lab test, isn't it?

IMHO yes it is.

You could also see a derm and get a biopsy done to confirm DH. Just make sure the derm knows that you suspect DH and make sure they do the biopsy properly. It needs to be done on the skin next to the rash.

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    • Jane02
      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

      By Matthias · Posted

      Many thanks!
    • Scott Adams
      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.
    • Scott Adams
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Scott Adams · Posted

      Kirkland brand (at Costco) is gluten-free and is 2,000 IU.
    • Matthias
      Unexpected gluten exposure risk from cultivated mushrooms

      By Matthias · Posted

      Thanks a lot for your response! Can you maybe specify which kind of cheeses I should be cautious about? Camembert/Brie and blue cheeses (the molds of which are nowadays mostly grown on gluten-free media, though, so I've read, right?) or other ones as well? Also, I was under the impression that yeast is generally gluten-free if not declared otherwise. Is that false?
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