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1974girl

By 1974girl
in Coping with Celiac Disease

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1974girl Enthusiast
1974girl
Posted

Well we got back the 6 month mark test results on my 12 year old daughter Yippee. They were normal! TTg had been 164 and it was now 8. I had been very anxious since she doesn't have symptoms. We eat out once a week to safe places but I was never fully sure. My youngest has been on gluten to retest in 6 months. She was totally normal at this lab and was weak positive at the other 6 months ago And yes she has been getting a lot of gluten! I pumped her full. So now I really wouldn't go on a positive TTg without a biopsy. We have had very odd results for different labs. We have had issues with both kids and funky labwork. Of course if she had symptoms and helped by a gluten-free diet I wouldn't question labs so much. Anyway just happy and wanted to share.

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beachbirdie Contributor
beachbirdie
Posted

Great news! Very glad that all is looking so good! :D

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

      By Scott Adams · Posted

      I do not know this, but since they are labelled gluten-free, and are not really a product that could easily be contaminated when making them (there would be not flour in the air of such a facility, for example), I don't really see contamination as something to be concerned about for this type of product. 
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      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By trents · Posted

      Contact them.
    • 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. 
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      Unexpected gluten exposure risk from cultivated mushrooms

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      Many thanks!
    • Scott Adams
      Unexpected gluten exposure risk from cultivated mushrooms

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      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.
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