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Wheat Grass

AVR1962

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AVR1962 Collaborator
AVR1962
Posted

Is wheat grass okay for some with Celiac or a gluten intolerance?

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shadowicewolf Proficient
shadowicewolf
Posted

No...

There is a very high risk of CC'ing with that as well.

ravenwoodglass Mentor
ravenwoodglass
Posted

NO, I found that out the hard way. Watch out for it and barley grass in supplements because they can have both and still be labeled gluten free.

confusedks Enthusiast
confusedks
Posted

NO, I found that out the hard way. Watch out for it and barley grass in supplements because they can have both and still be labeled gluten free.

What about if you used a juicer to juice wheatgrass and now want to use it for just veggies? Do I need a new juicer?

kenlove Rising Star
kenlove
Posted

I would boil the parts and hope for the best -- but have had trouble with things like sharing colanders, pans -- mostly because they dont get cleaned well enough. My wife does not not keep her pans for regular pasta etc. in the kitchen.

It amy also depend on how sensitive you are.

good luck

What about if you used a juicer to juice wheatgrass and now want to use it for just veggies? Do I need a new juicer?

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      Celiac disease symptoms

      By RMJ · Posted

      I agree with @trents, they should have run a total IgA.  What was the normal range for the DGP IgA test?  Different labs use different units thus have different normal ranges.
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      Celiac disease symptoms

      By Churro · Posted

      Thanks for your assistance. 
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      By trents · Posted

      Get your total IGA checked to make sure your celiac antibody test scores are trustworthy.   
    • Churro
      Celiac disease symptoms

      By Churro · Posted

      I do eat 4 slices of wheat bread with almond butter. Yes it was a reference to my iron consumption. 
    • trents
      Celiac disease symptoms

      By trents · Posted

      To give you a frame of reference for pretesting gluten consumption necessary to ensure valid antibody testing, here is the current recommendation for those who have been on a gluten free diet: The daily consumption of at least 10g of gluten (about the amount in 4-6 slices of wheat bread) for at least two weeks. Not sure why you mentioned eggs and chicken. They are not sources of gluten. Was that in reference to dietary iron consumption?
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