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kareng last won the day on December 25 2016

kareng had the most liked content!

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About kareng

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    Advanced Community Member
  • Birthday October 25

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    Making teenagers eat vegetables
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    Kansas City area

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  1. You don't have to worry if all your products are gluten-free. You only need to worry about what might be swallowed - like lip. Or maybe shampoo.
  2. Are you saying you wrote a book with no scientific proof? That isn't " real" science. I think those " lab tests" might just be a waste of money. Except for a lactose intolerances test. Many people , when first diagnosed with Celiac, have a hard time digesting the lactose in milk. That is because the part of the small intestines that Celiac damages is the part that helps you digest lactose. Many people can get that ability back when healed. But some adult humans, Celiac or not, are just unable to digest lactose. "There is not yet reliable data about cross-reactivity. As for the alleged possibility that many gluten-free foods or drinks (such as coffee, milk, orange juice, etc.) would trigger symptoms in celiac individuals due to hidden antigens mimicking gluten or cross-reacting with anti-gluten antibodies, it must be clearly stated that this is all false information, devoid of any scientific basis, ..." http://www.cureceliacdisease.org/faq/whats-with-all-the-talk-about-certain-types-of-food-causing-cross-reactivity/
  3. Not sure why you would think that casein is similiar to gluten protein? I have seen no actual scientific evidence that a Celiac gets an antibody reaction to casein. I eat diary products with no issues.
  4. Look for vegan gluten-free recipes. But you may have to put some sugar or honey for the yeast to " eat". I don't know the recipe you are talking about, so I can't say what might be the issue. Maybe you could copy it or link to it?
  5. I do eat out, but I can't imagine Schlotzskys would work. here are a few places that are usually good - Red Robin, Chick Fil le. Wendy's ( unopened baked potato, Frosty's, etc), Five Guys, In and Out Burger, Lark burger some of the Wok places, .... go to Find me gluten freee and put in your area. Read reviews to evaluate what looks safe for you. I take into consideration things like how many good reviews and for how many years, the types of food and opportunities for cc, etc. if you don't mind saying where you live, you could post in the restauruant section with a title like " fast food in Kansas City" and see I found you get suggestions for your location.
  6. i think that is just that particular person's theory or personal intolerance. I eat chocolate. Most Celiacs that I know eat chocolate..... cupcakes, cookies, candy, etc......as long as they are gluten free
  7. You likely had multiple exposures to cause your antibodies to rise to a level that they were in the blood in high enough levels to find. As well as the fact that they can continue to rise after exposure for a week or so.
  8. Antibodies don't necessarily raise enough to show on a blood test from 1 or 2 random glutenings. It usually needs a continuous exposure. http://www.cureceliacdisease.org/faq/if-i-accidentally-ingest-gluten-will-it-show-up-in-a-blood-test/ "...accidental exposure will not show up in a blood test. Repeated exposure elevates antibodies in the blood and causes damage in the small intestine"
  9. Perhaps you should see a doctor? Get your thyroid checked/ tested rather than guessing what it might be.
  10. The gallbladder and the pancreas are very different organs.
  11. If something tests at less than 20 ppm , that does not mean it has gluten. Its the limitation of the testing. It could have 1 ppm or 12 ppm or 0 ppm. Companies do not add gluten to make it get up to 20 ppm or try to be sloppy, because < 20 ppm does not give them "wiggle" room. Also, ppm means parts per million. That is a very very very tiny amount. And many companies use a test of less than 10 ppm - an even smaller amount.
  12. That sounds like it. And, if its just a bit low, it shouldn't affect the tests. And it should have no effect on the IgG tests http://www.cureceliacdisease.org/faq/is-an-iga-result-of-39-where-normal-is-81-463-considered-deficient-and-could-it-invalidate-anti-iga-tests/ "Any level of IgA above 20 mg/dl should make the tTG-IgA test valid, regardless of age. "
  13. I have never found a plain ham with gluten. But it will list the ingredients of the ham and glaze. Read them and you will be fine.
  14. Fermentation is very different than distillation. Distillation is gluten-free as gluten protein molecules cannot rise up with the steam and are left behind. Fermentation seems to be more spotty.
  15. I don't know. Maybe you could ask them? in the US, we are told it is not safe - http://www.cureceliacdisease.org/faq/is-vinegar-safe-for-those-with-celiac-disease/ "Vinegar is a solution made of acetic acid and flavoring materials such as apples, grapes, grain and molasses. For example, cider vinegar is made from apple juice; malt vinegar is made from barley malt, Balsamic vinegar is made from grapes. Distilled vinegars (including vinegars in foods and condiments) are gluten-free because the distillation process filters out the large gluten proteins so they do not pass through to the end product making the finished liquid gluten free. Patients with celiac disease should not be concerned about distilled white vinegar or foods such as pickles, which may contain it. The exception to this rule is malt vinegar, which is not distilled, and therefore is not safe to consume. "