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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 beckyhomecky

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  1. This is a problem that has plagued me as well and I support your view mennoknight, I believe what you do, the companies should respect this as an allergy that holds as much importance as any other. Considering that it is in the top 5 of allergies worldwide this should not be too much to ask for. There is no real reason behind using wheat in any product and not disclosing it to the public. I do not care if it is considered "gluten-free" because there are less than 20 parts per million, I want to know if there is any in it at all. Just 2 examples,companies do not list on their products if the caramel color that they use is one of the 5 processes that use gluten, or what their "spices" include. Having a Culinary background, I feel that I can say without a doubt that it is poor choice to not keep the consumer informed, since they know exactly what is going into their products. We do not put arsenic in our bodies because even the tiniest amount does significant damage, and most likely death. Botulism is another, when you are so sensative that even the certified "gluten-free" (less than 20 parts per million) still gives you a reaction, It is VERY important to know all sources in your food. Gluten does bodily harm every time you introduce it into your body, and that is the information that needs to become common knowledge. Right now I am going through a reaction because of poor labeling on a package, so I feel for you MEN... When the food industry recieves the same level of serious testing as the pharmacutical companies, and is required to disclose all ingredients, additives, derivitives, that will be the only time that people with any allergy will be free of the chance of becoming ill. Make no mistake there are rules set forth in the industry about how many people can become ill before a problem is resolved, look up sometime how many bugs are allowed to be in your cereal! The thing is that until the gluten free community makes a stand and forces the issue, we all will have this problem. I was born with this disease, and will die with it, but by no means will I allow a company to poison me thereby shortening my life, because they want to save their secret recipe or a few dollars a year in ink. We should not be so complaiscent, we gluten intolerant and celiacs are a much much larger group than the information out there suggests, since the only way to get a true positive is to be tested during a reaction, or to have a biopsy. Stay Strong!!! Keep others informed!