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About ramdr

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  1. Thanks for the replies. So I have to keep reading labels closely, but I now have a better idea of how to read themwell.
  2. What USDA regulated foods might contain grain? Enhanced meat?
  3. Other posts I've read have stated regulations for labeling on US products. I want to be sure I understand correctly. Does EVERY product sold in the US now have to say specifically,"contains wheat" if it does? I've noticed on some labels that after the list of ingredients there is a line that says "contains: eggs, milk, soy, wheat, peanuts", for instance. So whatdo I need to look out for? If wheat is not listed after "contains", do I just check for barley, rye, malt and oats, due to cross contamination?
  4. Thanks for the quick responses. I don't think I had a biopsy, just blood work. I have not eliminated or checked on all the possible gluten sources mentioned by GFinDC. Unfortunately, just reading about all the things I should check on makes me tired and gives me a headache. However, the possibility that I can eventually feel better is enticing.
  5. Hello all.I am new to this message board. I have diagnoses of fibromyalgia, chronic fatigue syndrome, and irritable bowel syndrome, but not celiac disease. My doctor suggested I try a gluten free diet, hoping it would help with GI symptoms. I did it for 2 months and my symptoms didn't change, so he felt I wasn't going to get any benefit from it, and I went back to my regular diet. My energy level is pretty low, and it was extra work to stay gluten free. Since then, friends have suggested I try it for a longer period, since there is anecdotal evidence that benefits may take up to 6 months or more to appear. My first question is, does this make sense? Secondly, if I am not noticing any improvement in GI symptoms, and don't have celiac disease, does this mean I probably am not very sensitive to gluten, and therefore don't need to worry about small amounts of gluten, such as "natural flavoring" waydown on the ingredient list?