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Gluten-Free?

yelahsky

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yelahsky Newbie
yelahsky
Posted

Hi, I've recently had to start eating gluten-free and I'm still learning to say the least. I was wondering if everything that says it is gluten-free actually is gluten-free?? I had some salad dressing that said on the back that it was gluten free but it still seemed to bother me, so I'm not sure if it was that or something else in it or with my stomache.

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sa1937 Community Regular
sa1937
Posted

Hi, I've recently had to start eating gluten-free and I'm still learning to say the least. I was wondering if everything that says it is gluten-free actually is gluten-free?? I had some salad dressing that said on the back that it was gluten free but it still seemed to bother me, so I'm not sure if it was that or something else in it or with my stomache.

Welcome to the forum!

When we're new, it seems like we can react to most anything and everything. And since the FDA has not come up with guidelines as to what exactly constitutes gluten-free, we are at the mercy of manufacturers, some of whom are very good about testing and labeling. Or you could be reacting to an ingredient in the salad dressing even if it is gluten-free or to something you ate a day or two earlier. 'Tis all such a puzzle.

irwinjo75 Newbie
irwinjo75
Posted

From what I've last found, (which it seems "facts" can be changed every day <_<) gluten free can actually be 20 ppm gluten. Has anyone else heard of that one? So, that would mean that even if it says "gluten free" it isn't always 100% gluten free. Some products are really and truly free of all gluten, but then products can be labeled as gluten free with that 20ppm level. The food industry has put up a long, hard battle to keep from having to put what is in their foods on the label and so it makes it really difficult to buy prepared foods. If only they knew how many struggling Celiacs there are who would buy their foods if they could be sure they wouldn't get "glutened" with them! Watch the "natural flavors" in foods. They can be the culprit a lot of times and often it is from barley or corn (if corn is a problem for you like it is for me, watch out ... it is everywhere)

BabsV Enthusiast
BabsV
Posted

I had some salad dressing that said on the back that it was gluten free but it still seemed to bother me, so I'm not sure if it was that or something else in it or with my stomache.

When I was first diagnosed it seemed like everything set me off and I felt like I was having a reaction. I remember reacting to a mixture of red wine vinegar and olive oil that had been drizzled over a salad -- it was agony. You might just want to go very simple and natural in terms of meals for a few weeks and then slowly add foods back in. This has been working for me although at 5+ months in I still have to be careful about anything acidic and I can't do anything particularly spicy at this point. Hopefully it will all come in time.

CeliacMOM78 Rookie
CeliacMOM78
Posted

From what I've last found, (which it seems "facts" can be changed every day <_<) gluten free can actually be 20 ppm gluten. Has anyone else heard of that one? So, that would mean that even if it says "gluten free" it isn't always 100% gluten free. Some products are really and truly free of all gluten, but then products can be labeled as gluten free with that 20ppm level. The food industry has put up a long, hard battle to keep from having to put what is in their foods on the label and so it makes it really difficult to buy prepared foods. If only they knew how many struggling Celiacs there are who would buy their foods if they could be sure they wouldn't get "glutened" with them! Watch the "natural flavors" in foods. They can be the culprit a lot of times and often it is from barley or corn (if corn is a problem for you like it is for me, watch out ... it is everywhere)

Corn is a problem for you as a celiac or for a different reason? Corn meal and tortilla's are my go to! AHHAHAHAHHAAA!

kitgordon Explorer
kitgordon
Posted

Some people have additional food intolerances such as corn or soy, but I believe most celiacs are safe with corn. If you have just started the diet, you may have stomach problems just because you aren't healed yet; it doesn't always mean that you've been glutened or have additional intolerances.

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    • Scott Adams
      Test interpretations

      By Scott Adams · Posted

      Based on those results alone, it’s not possible to say you have celiac disease. The test that is usually most specific for celiac, tTG-IgA, is negative in your results, and the endomysial antibody (EMA) is also negative, which generally argues against active celiac disease. However, your deamidated gliadin IgA is elevated, and your total IgA level is also high, which can sometimes affect how the other antibody tests behave. Another important factor is that you were reducing gluten before the test, which can lower antibody levels and make the results less reliable. Because of that, many doctors recommend a gluten challenge (eating gluten regularly for several weeks) before repeating blood tests or considering an endoscopy if symptoms and labs raise concern. It would be best to review these results with a gastroenterologist, who can interpret them in context and decide whether further testing is needed.
    • trents
      Test interpretations

      By trents · Posted

      Since you compromised the validity of the antibody testing by experimenting with gluten withdrawal ahead of the testing, you are faced with two options: 1. Reintroduce significant amounts of gluten into your diet for a period of weeks, i.e., undertake a "gluten challenge". The most recent guidelines are the daily consumption of at least 10g of gluten (about the amount found in 4-6 slices of wheat-based bread) for at least two weeks leading up to the day of testing. Note: I would certainly give it more than two weeks to be sure. 2. Be willing to live with the ambiguity of not knowing whether gluten causes you problems because you have celiac disease or NCGS (Non Celiac Gluten Sensitivity). There is no test for NCGS. Celiac disease must first be ruled out and we have tests for it. Celiac disease has an autoimmune base. NCGS does not. GI symptoms overlap. In the early stages of celiac disease, other body systems may not be showing stress or damage so, symptomatically, it would be difficult to distinguish between celiac disease and NCGS. Both conditions require elimination of gluten from the diet for symptom relief. Some experts feel that NCGS can be a precursor to celiac disease.
    • suek54
      Need advice for some relief!

      By suek54 · Posted

      Hi Kayla Huge sympathies. I was diagnosed in December, after 8 months of the most awful rash, literally top to toe. Mine is a work in progress. Im on just 50mg dapsone at the moment but probably need an increased dose to properly put the lid on it. As you have been now glutened, I wondered whether it might be worth asking for a skin biopsy to finally get a proper diagnosis? Sue  
    • MicG
      Test interpretations

      By MicG · Posted

      I had been eating reduced gluten until about 3 days before the test. I did realize that wasn’t ideal, but it was experimental to see if gluten was actually bothering me. One slip up with soy sauce and it was quite clear to me that it was, lol. 
    • trents
      Test interpretations

      By trents · Posted

      Possibly. Your total IGA (Immunoglobulin A, Qn, Serum) is actually high so you are not IGA deficient. In the absence of IGA deficiency, the most reliable celiac antibody test would be the t-Transglutaminase (tTG) IgA for which your score is within normal range. There are other things besides celiac disease that might cause an elevated DGP-IGA (Deamidated Gliadin Abs, lgA) for which you do have a positive score. It might also be of concern that your total IGA is elevated as that can indicate some other health problems, some of which are serious.  Had you been practicing a gluten free or a reduced gluten free diet prior to the blood draw? Talk to your physician about these things. I would also seek an endoscopy/biopsy of the small bowel to check for damage to the villous lining, which is the gold standard diagnostic test for celiac disease.
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