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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes


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About Redbard52

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  1. Glutenease

    Just to be clear, I noted that I keep Gluten Ease on hand "in case of accidental glutening". I agree that someone should never intentionally eat anything in excess of 20 ppm gluten with the idea that Gluten Ease will protect them. But it appears that this product can be helpful in reducing symptoms when one accidentally ingests significant gluten. Also, since I am not as sensitive as some people, the benefits of Gluten Ease may have worked better for me that it would to someone who is much more sensitive.
  2. Glutenease

    I am Celiac and always keep some Gluten Ease on hand in case of accidental glutening. Last week I made some waffles, grabbing a box of pancake/ waffle mix from the shelf where we keep our gluten free products. After eating 3 waffles, my wife noticed that the box did not say "Gluten Free". It turns out that someone gave us a box of regular wheat flour type pancake mix - my wife intended to give it to another friend but forgot to and it ended up next to the other pancake mixes (that are all gluten-free). I am not overly sensitive to minor cross contamination and it has been over a year since I had a bad glutening, but this time I expected significant digestive problems (typically one day of frequent flatulence and then a bout of diarrhea on the second day). I decided to make heavy use of the Gluten Ease for this situation. I took two right away and two more for each of the next 3 hours. Then, one capsule in the late afternoon and before bed. And the next day one in the morning and one at noon. I hardly noticed that I had been glutened with respect to my symptoms. Some minor flatulence the first day and no symptoms on following days. I had hoped for some reduction of symptoms but I was amazed at how well the Gluten Ease worked for this occurrence. The bottle says to take one capsule with a meal containing gluten but "more may be taken as needed". I don't think that one capsule would be very effective - but the regimen I used worked quite well.
  3. The paper is not easy to follow (the "Conclusion" in the paper doesn't even say what the "Abstract Conclusion" says!), but I found the following statement: "Thirty-six per cent of patients who regard themselves as fully adherent to a Gluten Free Diet, but encounter a non-purposeful/ accidental exposure to dietary gluten, report a greater severity of symptoms than symptoms they experienced prior to following a Gluten Free Diet on a consistent basis." Thus it appears that they are comparing sensitivity due to accidental gluten exposures of people that are currently on a strict gluten-free diet relative to their sensitivity before they started a strict gluten-free diet. Thus, lacking any other studies, it seems to me that "it really depends on the person" as to whether gluten sensitivity changes over time while on a gluten free diet.
  4. Absolute Limit For Gluten?

    Here's an example of the math for an approximation of the gluten consumed: You use 90g of flour with 17 ppm gluten in a loaf of bread. Say your loaf of bread weighs 360g and assume it has 10 slices of bread and you eat two slices. So you have eaten 20% (i.e., 2/10) of 360g, 0.20x360 = 72 grams of bread. The flour consitiutes one-quarter of the weight of bread (i.e., 90/360), so you ate 0.25x72g = 18g of flour. 17 ppm = 17/1,000,000. So, you ate 18g x 17/1,000,000 = 0.000306 grams of gluten. 1mg = 1g/1000. So this is the same as 0.000306gx1000mg/g = 0.306 mg. Although you are likely also getting some gluten from other sources, this doesn't seem like too much gluten vs studies that indicate safe limits on the order of 10 mg/day. But be aware that the purists will tell you not to use that flour since you "know" that it contains some gluten. Redbeard52
  5. Contamination Anxiety- Help!

    I agree with kareng: it seems that I keep seeing the same comments as before. I will not respond any more to comments that say little more than "your'e wrong, we're right" unless accompanied by legitimate factual sources. Let's return this thread to the questions raised by Afitgirl, which is what I was originally responding to.
  6. Contamination Anxiety- Help!

    So "glutendude" is considered to be a "legitimate source"?? Ramblings about gluten testing of beer without any new facts? I would guess that many people on this forum with celiac disease eat foods labeled "Gluten Free". So here is my rambling... I have celiac disease, so I eat foods labeled "Gluten Free". But Gluten Free only means "less than 20 ppm gluten". So I may be ingesting 19 ppm gluten! But the FDA says it is safe for me to eat foods with 20 ppm gluten? But others tell me that I should not consume "any" gluten. I'm so confused!! Redbeard52
  7. Thanks for posting the paper from the Journal of Gastrointestinal and LIver Diseases. However, the conclusion is a little vague to me: "Patients with consistent GFD adherence experience a SRDG faster and more severe in comparison to prior gluten exposure possibly demonstrating an adept immunological response." Is the reference to "prior gluten exposure" referring to "prior exposure" before being diagnosed or prior exposures after being on a gluten free diet? I think it means "before being diagnosed". It may be that reactions are more severe relative to reactions prior to being diagnosed, but my real question is whether reactions will be more severe after being gluten free for five years vs two years? Redbeard52
  8. Contamination Anxiety- Help!

    I am just reporting what works for me - as I said, draw your own conclusions. I do not eat food known to contain more than 20 ppm gluten. notme!: a bite of "normal" pizza would likely be more than 20 mg of gluten!! I make my own gluten free pizza. beth01: I regularly and intentionally ingest poison - drinking water, food from the grocery store, etc. Food is rarely "pure and clean". Ask your local water department what trace amounts of various chemicals they allow.
  9. Contamination Anxiety- Help!

    notme!: My references to "anal" used the same language as the original posters - I was only using the language they had initiated. And I have repeatedly stated that people that react with symptoms to minute amounts of gluten should not do what I do. I have been told that I cannot suggest that anyone can intentionally ingest even trace amounts of gluten on this forum (even though it is not explicitly stated in the Board Rules Policy). But I can post legitimate research. Please refer to the following research paper: "A prospective, double-blind, placebo-controlled trial to establish a safe gluten threshold for patients with celiac disease. Catassi C1, Fabiani E, Iacono G, D'Agate C, Francavilla R, Biagi F, Volta U, Accomando S, Picarelli A, De Vitis I, Pianelli G, Gesuita R, Carle F, Mandolesi A,Bearzi I, Fasano A. Author information 1Center For Celiac Research, University of Maryland School of Medicine, Baltimore, MD 21201, USA. Conclusions: The ingestion of contaminating gluten should be kept lower than 50 mg/d in the treatment of celiac disease. Comment in Safe gluten threshold for patients with celiac disease: some patients are more tolerant than others. [Am J Clin Nutr. 2007]" This paper concludes that 50 mg of gluten can damage your intestines but 20 mg of gluten did not show damage in the research. (Note that the participants ingested gluten intentionally as part of the research project.) Draw your own conclusions. Redbeard52
  10. Contamination Anxiety- Help!

    beth01: I am sorry to hear that you have had so many issues with gluten. I fully support your right to be "anal" about gluten. (FYI, you are right in that I was only diagnosed 2 years ago, so my time dealing with celiac disease has been relatively short.) I am only advocating my approach for those that are not extremely sensitive and find that trace amounts of gluten do not impact their daily life. They do still need to monitor their consumption of items that potentially contain gluten - even at 20 ppm, too much quantity can reach damaging levels. Redbeard52
  11. I've recently heard a couple of people with Celiac's disease state that you will become more sensitive to trace amounts of gluten the longer you have been on a gluten free diet. Has that been proven by testing or is that just how "some people react"? I was diagnosed 2 years ago and I try to maintain a gluten free diet. I do react to severe glutenings but I am not overly sensitive to trace amounts of gluten. Will I become more sensitive to trace amounts of gluten over time? Redbeard52
  12. Contamination Anxiety- Help!

    AFitGirl: I know some will disagree with me, but I am not quite as "anal" about possibly ingesting small amounts of gluten. I do agree that you should be anal about avoiding foods that are likely to contain more than 20 ppm gluten content. I was diagnosed with Celiac's 2 years ago. I do react to significant amounts of gluten, but I am not as severely sensitive as some. For those that are severely sensitive, they do need to be very anal to avoid symptoms. I have read that one research test program showed that 10 mg of gluten did not damage intestines of adults with celiacs in the program and that 50 mg of gluten did damage intestines. So "a few molecules of gluten" may not be harmful, but you do need to minimize your gluten intake. I am not as concerned about cross-contamination as some. I try to take reasonable precautions, but I don't get paranoid about eating in restaurants or buying prepared foods that don't "guarantee" a gluten-free facility. I do check all labels for ingredients and will not typically buy items that list products known to contain gluten. But I do consume Kikkoman soy sauce and Corona beer occasionally - both were shown in previous tests to contain less than 20 ppm million gluten, even though wheat or barley is used to produce them. (I have read that the processing they use destroys much of the gluten.) For every meal I order at a restaurant, I do ask if the meal contains any gluten or wheat flour. I previously had made the mistake of not asking when I thought a meal I often eat would be gluten free - but I then found that some restaurants do use gluten in the meal. (In the past year I had two severe glutenings when I forgot to ask.) So now I always ask. So, yes you do need to always be "vigilant". But you may not need to be "anal". Redbeard52