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Celiac Disease & Gluten-Free Diet Blogs

  • kareng's Blog
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  • Keating's Not-so-Glutenfree life
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  • Searchin for a Primary Care Dr. In Redlands That is Knowledgeable about Celiac disease
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  • Living in Japan with Ceoliac Disease
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  • HONG KONG GLUTEN, WHEAT FREE PRODUCTS
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  • JillianC
  • Sugar's Blog
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  • Gluten-Free Sisters :)
  • Eab12's Celiac Blog
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  • Newly Self Diagnosed?
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  • Petroguy
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  • happyasabeewithceliac's Blog
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  • Cheryl
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  • Colleen's blog
  • DawnJ's Blog
  • Gluten Challenge
  • twins2's Blog
  • just trying to feel better's Blog
  • Celiac Teen
  • MNBelle blog
  • Gabe351's Blog
  • moosemalibu's Blog
  • Coeliac Disease or Coeliac Sprue or Non Tropical Sprue
  • karalto's Blog
  • deacon11's Blog
  • Nyxie's Blog
  • Swpocket's Blog
  • threeringfilly's Blog
  • Madison Papers: Living Gluten-Free in a Gluten-Full World
  • babinsky's Blog
  • prettycat's Blog
  • Celiac Diagnosis at Age 24 months in 1939
  • Sandy R's Blog
  • mary m's Blog
  • Jkrupp's Blog
  • Oreo1964's Blog
  • keyboard
  • Louisa's Blog
  • Guts & Brains
  • Gluten Free Betty
  • Jesse'sGirl's Blog
  • NewMom's Blog
  • Connie C.'s Blog
  • garden girl's Blog
  • april anne's Blog
  • 4xmom's Blog
  • benalexander60's Blog
  • missmyrtle's Blog
  • Jersey Shore wheat no more's Blog
  • swezzan's Blog
  • aheartsj's Blog
  • MeltheBrit's Blog
  • glutenfreecosmeticcounter
  • Reasons Why Tummy tuck is considered best to remove unwanted belly fat?
  • alfgarrie's Blog
  • SmidginMama's Blog
  • lws' Blog
  • KMBC2014's Blog
  • Musings and Lessons Learned
  • txwildflower65's Blog
  • Uncertain
  • jess4736's Blog
  • deedo's Blog
  • persistent~Tami's Blog
  • Posterboy's Blog
  • jferguson
  • tiffjake's Blog
  • KCG91's Blog
  • Yolo's Herbs & Other Healing Strategies
  • scrockwell's Blog
  • Sandra45's Blog
  • Theresa Marie's Blog
  • Skylark's Blog
  • JessicaB's Blog
  • Anna'sMommy's Blog
  • Skylark's Oops
  • Jehovah witnesses
  • Celiac in Seattle's Blog
  • March On
  • honeybeez's Blog
  • The Liberated Kitchen, redux
  • onceandagain's Blog
  • JoyfulM's Blog
  • keepingmybabysafe's Blog
  • To beer, with love...
  • nana b's Blog
  • kookooto's Blog
  • SunnyJ's Blog
  • Mia'smommy's Blog
  • Amanda's Blog
  • jldurrani's Blog
  • Why choosing Medical bracelets for women online is the true possible?
  • Carriefaith's Blog
  • acook's Blog
  • REAGS' Blog
  • gfreegirl0125's Blog
  • Gluten Free Recipes - Blog
  • avlocken's Blog
  • Thiamine Thiamine Thiamine
  • wilbragirl's Blog
  • Gluten and Maize-Free (gluten-free-MF)
  • Elimination Diet Challenge
  • DJ 14150
  • mnsny's Blog
  • Linda03's Blog
  • GFinDC's Blog
  • Kim UPST NY's Blog
  • cmc's Blog
  • blog comppergastta1986
  • JesikaBeth's Blog
  • Melissa
  • G-Free's Blog
  • miloandotis' Blog
  • Confessions of a Celiac
  • Know the significance of clean engine oil
  • bobhayes1's Blog
  • Robinbird's Blog
  • skurtz's Blog
  • Olivia's Blog
  • Jazzdncr222's Blog
  • Lemonade's Blog
  • k8k's Blog
  • celiaccoach&triathlete's Blog
  • Gluten Free Goodies
  • cherbourgbakes.blogspot.com
  • snow dogs' Blog
  • Rikki Tikki's Blog
  • lthurman1979's Blog
  • Sprue that :)'s Blog
  • twinkletoes' Blog
  • Ranking the best gluten free pizzas
  • Gluten Free Product
  • Wildcat Golfer's Blog
  • Becci's Blog
  • sillyker0nian's Blog
  • txplowgirl's Blog
  • Gluten Free Bread Blog
  • babygoose78's Blog
  • G-freegal12's Blog
  • kelcat's Blog
  • Heavy duty 0verhead crane
  • beckyk's Blog
  • pchick's Blog
  • NOT-IN-2gluten's Blog
  • PeachPie's Blog
  • Johny
  • Breezy32600's Blog
  • Edgymama's Gluten Free Journey
  • Geoff
  • audra's Blog
  • mfrklr's Blog
  • 2 chicks
  • I Need Help With Bread
  • the strong one has returned!
  • sabrina_B_Celiac's Blog
  • Gluten Free Pioneer's Blog
  • Theanine.
  • The Search of Hay
  • Vanessa
  • racecar16's Blog
  • JCH13's Blog
  • b&kmom's Blog
  • Gluten Free Foodies
  • NanaRobin's Blog
  • mdrumr8030's Blog
  • Sharon LaCouture's Blog
  • Zinc, Magnesium, and Selenium
  • sao155's Blog
  • Tabasco's Blog
  • Amanda Smith
  • mmc's Blog
  • xphile1121's Blog
  • golden exch
  • kerrih's Blog
  • jleb's Blog
  • RUGR8FUL's Blog
  • Brynja's Grain Free Kitchen
  • schneides123's Blog
  • Greenville, SC Gluten-Free Blog
  • ramiaha's Blog
  • Kathy P's Blogs
  • rock on!'s Blog
  • Carri Ninja's Blog
  • jerseygirl221's Blog
  • Pkhaselton's Blog
  • Hyperceliac Blog
  • abbiekir's Blog
  • Lasister's Thoughts
  • bashalove's Blog
  • Steph1's Blog
  • Etboces
  • Rantings of Tiffany
  • GlutenWrangler's Blog
  • kalie's Blog
  • Mommy Of A Gluten Free Child
  • ready2go's Blog
  • Maureen
  • Floridian's Blog
  • Bobbie41972's Blog
  • Everyday Victories
  • Intolerance issue? Helpppp!
  • Feisty
  • In the Beginning...
  • Cheri46's Blog
  • Acne after going gluten free
  • sissSTL's Blog
  • Elizabeth19's Blog
  • LindseyR's Blog
  • sue wiesbrook's Blog
  • I'm Hungry's Blog
  • badcasper's Blog
  • M L Graham's Blog
  • Wolicki's Blog
  • katiesalmons' Blog
  • CBC and celiac
  • Kaycee's Blog
  • wheatisbad's Blog
  • beamishmom's Blog
  • Celiac Ninja's Blog
  • scarlett54's Blog
  • GloriaZ's Blog
  • Holly F's Blog
  • Jackie's Blog
  • lbradley's Blog
  • TheSandWitch's Blog
  • Ginger Sturm's Blog
  • The Struggle is Real
  • whataboutmary's Blog
  • JABBER's Blog
  • morningstar38's Blog
  • Musings of a Celiac
  • Celiacchef's Blog
  • healthygirl's Blog
  • allybaby's Blog
  • MGrinter's Blog
  • LookingforAnswers15's Blog
  • Lis
  • Alilbratty's Blog
  • 3sisters' Blog
  • MGrinter's Blog
  • Amanda
  • felise's Blog
  • rochesterlynn's Blog
  • mle_ii's Blog
  • GlamourGetaways' Blog
  • greendog's Blog
  • Tabz's Blog
  • Smiller's Blog
  • my vent
  • newby to celiac?'s Blog
  • siren's Blog
  • myraljo's Blog
  • Relieved and confused
  • carb bingeing
  • scottish's Blog
  • maggiemay832's Blog
  • Cristina Barbara
  • ~~~AnnaBelle~~~'s Blog
  • nikky's Blog
  • Suzy-Q's Blog
  • mfarrell's Blog
  • Kat-Kat's Blog
  • Kelcie's Blog
  • cyoshimit's Blog
  • pasqualeb's Blog
  • My girlfriend has celiacs and she refuses to see a doctor
  • Ki-Ki29's Blog
  • mailmanrol's Blog
  • Sal Gal
  • WildBillCODY's Blog
  • Ann Messenger
  • aprilz's Blog
  • the gluten-free guy
  • gluten-free-wifey's Blog
  • Lynda MEADOWS's Blog
  • mellajane's Blog
  • Jaded's Celiac adventures in a non-celiac world.
  • booboobelly18's Blog
  • Dope show
  • Classic Celiac Blog
  • Keishalei's Blog
  • Bada
  • Sherry's blurbs
  • addict697's Blog
  • MIchael530btr's Blog
  • Shawn C
  • antono's Blog
  • Undiagnosed
  • little_d's Blog
  • Gluten, dairy, pineapple
  • The Fat (Celiac) Lady Sings
  • Periomike
  • Sue Mc's Blog
  • BloatusMaximus' Blog
  • It's just one cookie!
  • Kimmy
  • jacobsmom44's Blog
  • mjhere's Blog
  • tlipasek's Blog
  • You're Prescribing Me WHAT!?!
  • Kimmy
  • nybbles's Blog
  • Karla T.'s Blog
  • Young and dealing with celiacs
  • Celiac.com Podcast Edition
  • LCcrisp's Blog
  • ghfphd's allergy blog
  • https://www.bendglutenfree.com/
  • Costume's and GF Life
  • mjhere69's Blog
  • dedeadge's Blog
  • CeliacChoplin
  • Ravenworks' Blog
  • ahubbard83's Blog
  • celiac<3'sme!'s Blog
  • William Parsons
  • Gluten Free Breeze (formerly Brendygirl) Blog
  • Ivanna44's Blog
  • Daily Life and Compromising
  • Vonnie Mostat
  • Aly'smom's Blog
  • ar8's Blog
  • farid's Blog
  • Sandra Lee's Blog
  • Demertitis hepaformis no Celac
  • Vonnie Mostat, R.N.
  • beetle's Blog
  • Sandra Lee's Blog
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  • totalallergyman's Blog
  • Kim
  • Vhips
  • twinsmom's Blog
  • Newbyliz's Blog
  • collgwg's Blog
  • Living in the Gluten Free World
  • lisajs38's Blog
  • Mary07's Blog
  • Treg immune celsl, short chain fatty acids, gut bacteria etc.
  • questions
  • A Blog by Yvonne (Vonnie) Mostat, RN
  • ROBIN
  • covsooze's Blog
  • HeartMagic's Blog
  • electromobileplace's Blog
  • Adventures of a Gluten Free Mom
  • Fiona S
  • bluff wallace's Blog
  • sweetbroadway's Blog
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  • Carla
  • jaru24's Blog
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  • SimplyGF Blog
  • Jim L Christie
  • Debbie65's Blog
  • Alcohol, jaundice, and celiac
  • kmh6leh's Blog
  • Gluten Free Mastery
  • james
  • danandbetty1's Blog
  • Feline's Blog
  • Linda Atkinson
  • Auntie Lur: The Blog of a Young Girl
  • KathyNapoleone's Blog
  • Gluten Free and Specialty Diet Recipes
  • Why are people ignoring Celiac Disease, and not understanding how serious it actually is?
  • miasuziegirl's Blog
  • KikiUSA's Blog
  • Amyy's Blog
  • Pete Dixon
  • abigail's Blog
  • CHA's Blog
  • Eczema or Celiac Mom?'s Blog
  • Thoughts
  • International Conference on Gastroenterology
  • Deedle's Blog
  • krackers' Blog
  • cliniclfortin's Blog
  • Mike Menkes' Blog
  • Juanita's Blog
  • BARB OTTUM
  • holman's Blog
  • It's EVERYWHERE!
  • life's Blog
  • writer ann's Blog
  • Ally7's Blog
  • Gluten Busters: Gluten-Free Product Alerts by Celiac.com
  • K Espinoza
  • klc's Blog
  • Pizza&beer's Blog
  • CDiseaseMom's Blog
  • sidinator's Blog
  • Dr Rodney Ford's Blog
  • How and where is it safe to buy cryptocurrency?
  • lucedith's Blog
  • Random Thoughts
  • Kate
  • twin#1's Blog
  • myadrienne's Blog
  • Nampa-Boise Idaho
  • Ursa Major's Blog
  • bakingbarb's Blog
  • Does Celiac Cause Sensitivites To Rx's?
  • delana6303's Blog
  • psychologygrl25's Blog
  • Alcohol and Celiac Disease
  • How do we get it???
  • cooliactic_BOOM's Blog
  • GREAT GF eating in Toronto
  • Gluten-free Food Recommendations!
  • YAY! READ THIS!!
  • BROW-FREE DIET BLOG
  • carib168's Blog
  • A Healing Kitchen
  • Shawn s
  • AZ Gal's Blog
  • mom1's Blog
  • The Beginning - The Diagnosis
  • PeweeValleyKY's Blog
  • solange's Blog
  • Cate K's Blog
  • Layered Vegetable Baked Pasta (gluten-free Vegetarian Lasagna)
  • Gluten Free Teen by Ava
  • mtdawber's Blog
  • sweeet_pea's Blog
  • DCE's Blog
  • Infertility and Celiac Disease
  • What to do in the Mekong Delta in 1 Day?
  • glutenfreenew's Blog
  • Living in the Garden of Eden
  • toddzgrrl02's Blog
  • redface's Blog
  • Gluten Free High Protein
  • Ari
  • Great Harvest Chattanooga's Blog
  • CeliBelli's Blog
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  • redface's Blog
  • Being in Control of Your Gluten-Free Diet on a Cruise Ship
  • jayshunee's Blog
  • lilactorgirl's Blog
  • Yummy or Yucky Gluten-Free Foods
  • Electra's Blog
  • Cocerned husband's Blog
  • lilactorgirl's Blog
  • A Little History - My Celiac Disease Diagnosis
  • How to line my stomach
  • sewfunky's Blog
  • Oscar's Blog
  • Chey's Blog
  • The Fun of Gluten-free Breastfeeding
  • Dawnie's Blog
  • Sneaky gluten free goodness!
  • Chicago cubs shirts- A perfect way of showing love towards the baseball team!
  • Granny Garbonzo's Blog
  • GFzinks09's Blog
  • How do I get the Celiac.com podcast on my mp3 player?
  • quantumsugar's Blog
  • Littlebit's Blog
  • Kimberly's Blog
  • Dayz's Blog
  • Swimming Breadcrumbs and Other Issues
  • Helen Burdass
  • celiacsupportnancy's Blog
  • Life of an Aggie Celiac
  • kyleandjra.jacobson's Blog
  • Hey! I'm Not "Allergic" to Wheat!
  • FoOdFaNaTic's Blog
  • Wendy Cohan, RN's Gluten-Free and Dairy-Free Cooking Classes
  • Lora Derry
  • Dr. Joel Goldman's Blog
  • The Ultimate Irony
  • Lora Derry
  • ACK514's Blog
  • katinagj's Blog
  • What Goes On, Goes In (Gluten in Skin Care Products)
  • What’s new in hydraulic fittings?
  • cannona3's Blog
  • citykatmm's Blog
  • Adventures in Gluten-Free Toddling
  • tahenderson67's Blog
  • The Dinner Party Drama—Two Guidelines to Assure a Pleasant Gluten-Free Experience
  • What’s new in hydraulic fittings?
  • sparkybear's Blog
  • justbikeit77's Blog
  • To "App" or Not to "App": The Use of Gluten Free Product List Computer Applications
  • Onangwatgo
  • Raine's Blog
  • lalla's Blog
  • To die for Cookie Crumb Gluten-Free Pie Crust
  • DeeTee33's Blog
  • http://glutenfreegroove.com/blog/
  • David2055's Blog
  • Gluten-Free at the Fancy Food Show in San Francisco
  • Kup wysokiej jakości paszporty, prawa jazdy, dowody osobiste
  • Janie's Blog
  • Managing Hives & Gluten Allergies
  • User Is it safe to use GB WhatsApp pro in 2024?
  • Bogaert's Blog
  • Janie's Blog
  • RaeD's Blog
  • Dizzying Disclaimers!
  • Dream Catcher's Blog
  • PinkZebra's Blog
  • Hibachi Food and Hidden Gluten Hazards (How to Celebrate Gluten-Free)
  • jktenner's Blog
  • OhSoTired's Blog
  • PinkZebra's Blog
  • gluten-free Lover's Blog
  • Gluen Free Health Australia
  • Melissamb21's Blog
  • Andy C's Blog
  • halabackgirl9129's Blog
  • Liam Edwards' Blog
  • Celiac Disease in Africa?
  • Suz's Blog
  • Gluten-Free Fast Food
  • mis_chiff's Blog
  • gatakat's Blog
  • macocha's Blog
  • Newly Diagnosed Celiacs Needed for Study in Chicago
  • Poor Baby's Blog
  • the loonie celiac's Blog
  • jenlex's Blog
  • Sex Drive/Testosterone can be Depleted by Certain Foods
  • samantha79's Blog
  • 21 Months into the Gluten-free Diet
  • WashingtonLady's Blog-a-log
  • James S. Reid's Blog
  • Living with a Gluten-Free Husband
  • runner girl's Blog
  • kp3972's Blog
  • ellie_lynn's Blog
  • trayne91's Blog
  • Gluten-free Lipstick!
  • Nonna2's Blog
  • Schar Chocolate Hazelnut Bar (Gluten-Free)
  • pnltbox27's Blog
  • Live2BWell's Blog
  • melissajohnson's Blog
  • nvsmom's Blog
  • Diagnosed with Celiac Disease and Still Sick
  • snowcoveredheart's Blog
  • Gluten Free Nurse
  • Gluten-Free Frustration!
  • Melody A's Blog
  • novelgutfeeling's Blog
  • Trouble Eating Out Gluten-Free...Good or Bad?!
  • dilsmom's Blog
  • theceliachusband's Blog
  • amanda2610's Blog
  • Pancreas and Celiac Disease Link?
  • epiphany's Blog
  • Patty55's Blog
  • The Latest Gluten-Free Food Recalls
  • kenzie's blog
  • CVRupp's Blog
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  1. Celiac.com 04/18/2023 - The collective wisdom is that people with celiac disease should avoid eating French fries cooked in fryers shared with wheat products. But what's the real story? Is there any science to back up the idea? It turns out, there is. A research team recently assessed gluten levels in French fries that were free of gluten-containing ingredients, but were cooked in shared fryers with wheat-containing foods. Here's the rundown. To do so, researchers bought 20 orders of fries from 10 different restaurants and tested them for gluten levels using two different ELISA tests. All the restaurants confirmed that their fryers were used to cook both gluten-free and wheat-containing foods. Study Results Showed Gluten Contamination is Common when Gluten-Free Foods are Cooked in Shared Wheat Food Fryers According to the sandwich ELISA test, gluten was found in 9 out of 20 fry orders, ranging from 7 to over 80 ppm gluten. The competitive ELISA test found gluten in 3 out of 20 fry orders, ranging from 14 to over 270 ppm gluten. However, the study also noted that ELISAs may underperform when analyzing for gluten that has been heated. The findings suggest that one out of four French fry orders would not be considered gluten-free, which suggests that individuals with celiac disease may risk gluten exposure when eating fried foods cooked in fryers shared with wheat-containing foods. The study emphasizes the importance of informing individuals with celiac disease and other gluten-related disorders about the potential risks of consuming fried foods cooked in shared fryers, and the need for food service establishments to adopt policies to prevent gluten contamination. This study is important for people with celiac disease, who must avoid gluten completely to manage their condition, and for whom even trace amounts of gluten can cause harm. The results suggest that many restaurants may not fully understand the risks of cross-contamination when cooking gluten-free foods in shared fryers. Unreliable ELISA Results for Heated Foods This study also highlights the limitations of using ELISA tests to detect gluten in heated foods, as the tests may underperform in these situations. This may suggest that the actual gluten levels in the fries could be higher than what was detected in the study. Because of this, people with celiac disease need to be aware of this risk and probably want to avoid French fries, or any other products, cooked in shared fryers. More research is probably needed to determine the exact extent and conditions of gluten contamination in shared fryers, and to develop better testing methods to accurately measure gluten levels in heated foods. But even in the absence of further data, cross-contamination of gluten-free foods cooked in shared fryers is definitely an issue for people with celiac disease, and those affected should avoid eating any food that is cooked in a fryer that is also used to cook products that contain wheat. Here's an article on where people with celiac disease or gluten sensitivity can get decent fast food French fries.
  2. Celiac.com 04/11/2023 - Batter Than Good Baking Co., an Oklahoma baking company that claimed to be gluten-free, has closed down, and apparently left town, after its products very publicly tested highly positive for gluten. Batter Than Good Baking's Gluten-Free Claims Challenged Rachelle Monica, a client of Batter Than Good Baking whose son has celiac disease initially conducted an at-home test when her son became sick after consuming their products. She then asked Gluten Free Watchdog, a group that tests and researches gluten-free products, to run a lab tests which confirmed her suspicions. The laboratory tests of Batter Than Good's Baking Flour found that it contained levels of gluten far too high to be considered mere cross-contamination. Batter Than Good Baking Denies Claims After a March 9th Facebook posting by Gluten Free Watchdog which stated that Batter Than Good’s Baking Flour tested positive for wheat flour, the company seems to have vanished. Bex Casillas, the chef and owner of the Batter Than Good Bakery, also took her personal Facebook down shortly after she posted that there had been cross-contamination found due to their “incubator kitchen” at Pioneer Technology Center. Pioneer Technology Center Responds to Cross-Contamination Allegations Pioneer then released a statement denying those claims saying “nothing has been baked in the incubator space since February 8th." Meanwhile, a former baker at Batter Than Good Baking told FOX23 that no one ordered the flour at the facility except Casillas. She said it was a “proprietary blend.” Customers with Celiac Disease Outraged Some customers who had purchased Batter Than Good's products expressed their outrage on social media. Many of them, like Monica's son, had celiac disease, which causes damage to the small intestine which is triggered by foods that contain gluten. She had trusted the gluten-free products, but says they made her son sick when he ate them. “If he had continued to eat it, it would’ve put him back in the hospital,” Monica said, showing a doctor's note from Ascension St. John Emergency Center, backing up her claims. Warnings Posted Gluten-Free Watchdog's page posted a warning after their test of Batter than Good Baking Co.'s products. The post has more than 700 comments from parents and clients, upset about the results. “My initial reaction as a parent was how can someone poison a child like that?” said Monica, who thinks it's wrong that someone can label food or a facility as gluten-free, when it's not actually be gluten-free. “Something needs to be done and it's really hard when it hurts our kids and it seems like nobody’s listening,” she explained. Machelle Beard was also a client of Batter Than Good Baking. She also has celiac disease, and says she views the company “100 percent...as poisoning me." Beard says she became sick after eating the baked goods, but didn't think it could be the bakery because of their gluten-free claims. “I do believe it was intentional. They were supposed to be a dedicated gluten-free facility, which means there is no chance of cross-contamination,” said Beard. “The testing proves it wasn’t cross-contamination. The testing proves it was just made with wheat,” added Beard. Efforts to reach business owner, Bex Casillas, via Facebook messenger, email were unsuccessful, and the phone numbers listed there are no longer working. The company appears to have pulled up stakes and vanished in the face of mounting anger and scrutiny over the seemingly non-gluten-free aspect of its "gluten-free" business model. Read more at Fox23

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  4. Celiac.com 12/13/2019 - I wanted to add some new revelations I've had about cross contamination, including how not to go crazy worrying about it, and what I believe to be the number one way to prevent getting sick from it. There are a lot of posts on Facebook in the Celiac Groups about cross-contamination—let's talk about what it is and why it's bad for those with celiac disease. Cross-contamination is Our Worst Enemy For someone with celiac disease, cross-contamination is our worst enemy. We all know that we can't have gluten—no bread, pasta, etc. We all know that even the slightest amount of gluten can hurt us. Studies have shown that 1/64th of a piece of bread has enough gluten to cause autoimmune problems in celiacs. The FDA has set 20 parts per million (ppm) as the maximum threshold for gluten in something labelled gluten-free. It isn't much. Let's use an example to describe what is happening. I'm going to use a very simple example because it's, well simple. The kids like peanut butter and jelly sandwiches, chips, and an apple for their lunch. You pull out the bread, swipe the peanut butter and jelly on, and put it in their lunch box. Put the chips into a smaller container, open the fridge, pull out an apple, and call it a day. Here's the issue—if you put the bread for the sandwich on a plate, awesome, except the plate must now be cleaned before you can use it for any gluten-free items. The knife you used to swipe the peanut butter and jelly across the bread likely has crumbs embedded in the remaining peanut butter and/or jelly. Then if you stuck the knife back into the peanut butter and/or jelly they are also likely contaminated and should be used by those with celiac disease. You likely have introduced crumbs into the containers that you cannot get out. Next are the chips—you thought you were safe there—wrong!! If you didn't wash your hands and I'm pretty sure you didn't, you may have also introduced crumbs into the chip bag. If the bag is contaminated with crumbs it is now unsafe for celiacs. Also, did you wash your hands before touching the fridge door? You get my drift. All of this can be controlled if we are careful. But most people don't think about any of this unless they have a food allergy or a family member who has one. You might think this is a little extreme. It might be. But would you say the same thing for someone with an anaphylactic reaction to peanuts? Or tree nuts? Or anything for that matter? But food is a problem for people with celiac disease and such things can be a serious issue for them. Many times celiac reactions aren't immediately obvious but they do come. Sometimes the reactions are even violent—explosive diarrhea or vomiting. They might be more subtle like brain fog, extreme fatigue, or joint aches or any of the other 300+ symptoms associated with celiac disease. Not to mention the longer term damage to the villi in the small intestine which can take 6 to 12 months to repair themselves. With ongoing long term damage they may never recover. Then, really long term there is anemia, malnutrition, and potentially cancer. So continued gluten ingestion, even in small amounts, may have the potential over time to cause cancer in those with celiac disease. Other hotbeds of cross-contamination are: toasters, butter dishes, scratched non-stick pans, wooden cutting boards and utensils, shared fryers, waffle irons, stirring the gluten pasta then putting the spoon in the sauce, gluten pasta water, non-squeeze bottle condiments, kitchens, etc. Bottom line—If it has gluten and you touch it, you must wash your hands or the item before it is safe for a celiac. Cross-contamination is Everywhere Cross-contamination is everywhere unless you are really careful. Most people don't understand it but I'm hoping this gave you a good introduction into where cross-contamination starts and why it is bad. Each time you leave the house, someone that has recently touched gluten will have touched something you are currently touching or are about to touch—door knobs, buttons on the card machines, grocery store carts, seats, computer keyboards, everything. All of it. Washing hands with soap and water before cooking or preparing food is the number one way to prevent this from causing an issue. A recent study suggested that using a common toaster, cooking gluten-free pasta in pasta water previously used to cook pasta, or using a knife that was previously used to cut a cake may not pose a significant risk of gluten contamination. Each scenario tested to below 20ppm for gluten. I'm not 100% sure I'm on board with this study, but it does make me a little less worried about cross-contamination. I would say, however, if you can avoid the such scenarios, do so just to be on the safe side. There are a couple of other scenarios I see talked about often—non-stick pans, separate plates for gluten and gluten-free food, kissing someone that has recently consumed gluten, or simply having prepackaged gluten foods next to pre-packaged gluten-free foods. The non-stick pans and separate plates issue—if you can replace the non-stick pans, great. If not, hand wash and then run the pans and dishes through the dishwasher and they should be safe. Kissing someone who recently consumed gluten, I think you are okay on this one, too, especially if they have a glass of water or other gluten-free beverage before engaging in a lip lock! As a side note, I would not let this disease get in the way of a passionate kiss, EVER! But that's just my bias. If a package of gluten-free food is in a sealed container and the seal is not broken, the food in the package is still gluten-free. I saw a recent post about a college student wanting to take Lysol wipes into class to wipe down desks before she sat down for fear that someone before her might have been eating a gluten snack at the same desk. My answer was first, are you going to be eating off the desk? Second, are you going to be able to wash your hands before the next meal? If the answer to the first question is yes, then yes, take wipes and wipe everything down. But why the heck are you eating directly off a desk in a strange place and maybe you need to rethink your eating habits. If the answer to the second question is yes, then no you don't need wipes. A good hand washing should be sufficient to protect you from any incidental cross-contamination picked up in the outside world. We Have to Live in a World That is Covered in Gluten Cross-contamination is a serious issue in the celiac community that has to be monitored and minimized. At the same time, we cannot let the disease or fear of cross-contamination rule our lives. We cannot be afraid to go out or to do anything for fear of getting sick. There must be a balance. My balance may look different from your balance, but we have to find a way to get to a place where we feel comfortable living our lives without being in constant fear. What I might see as acceptable risk, someone else may not, and that is fine. My whole point is that you have to find a way to be comfortable and not make your life feel like you are living in a gluten-free jail. Balance and the ability to live a full gluten-free life with few restrictions is the entire point of my blog—in addition to providing information about celiac drugs, new studies and talking about celiac disease.
  5. Celiac.com 01/06/2023 - Non-responsive celiac disease (NRCD) affects up to 15% of children with celiac disease. A Gluten Contamination Elimination Diet (GCED) is a more stringent diet consisting of fresh, whole, and unprocessed naturally gluten-free foods. A team of researchers recently set out to assess their approach to identifying and treating NRCD with budesonide and the Gluten Contamination Elimination Diet (GCED). Their results were encouraging. Here's what they found. The research team included Awab Ali Ibrahim, Victoria Kenyon, Alessio Fasano, and Maureen M Leonard. They are variously affiliated withthe Division of Pediatric Gastroenterology and Nutrition, MassGeneral Hospital for Children, Harvard Medical School, Boston, MA; the Department of Pediatrics, Harvard Medical School, Harvard University, Boston, MA; the Center for Celiac Research and Treatment, MassGeneral Hospital for Children, Harvard Medical School, Boston, MA; the Mucosal Immunology and Biology Research Center, MassGeneral Hospital for Children, Boston, MA; the Celiac Research Program, Harvard Medical School, Boston, MA. NRCD Defined Non-responsive celiac disease is defined as patients having persistent symptoms and enteropathy, with at least Marsh 3 histology, after following a gluten-free diet for at least 12 months. Researchers think that NRCD affects up to 15% of children with celiac disease, but there is limited data, and no research to date, describing treatment of children with this NRCD. Retrospective, Single Center Analysis The team performed a retrospective, single center analysis over a 5-year period of patients with celiac disease 18 years of age and under, who received treatment for persistent symptoms and enteropathy despite following a gluten-free diet. NRCD Patients Respond to GCED and Budesonide The team found a total of 22 patients with NRCD. Of the thirteen patients treated with the GCED for 3 months, nearly half experienced both histological and symptomatic resolution of celiac disease. Of the nine patients were treated with budesonide (6-9 mg), nearly ninety percent experienced both symptomatic and histologic resolution after treatment averaging three months. Further, more than two-thirds of patients who responded to the GCED, and 100% of patients who responded to budesonide, experienced remission of at least 6 months following treatment transition back to a gluten-free diet. Treatment of NRCD with the GCED and budesonide can provide benefit most NRCD patients. Most patients with NRCD can return to a standard gluten-free diet after about three months of treatment. This is some of the most promising treatment information we've seen with regard to NRCD. The article shows that many celiac patients not responding to a gluten-free diet can respond to a more stringent approach. The high response rate to this treatment offers exciting news for patients with NRCD and their physicians. Stay tuned for more on this and related stories. Read more at J Pediatr Gastroenterol Nutr. 2022 Nov 1;75(5):616-622.
  6. As a celiac, I recommend that you do not go to this restaurant. The kabobs were excellent and the service was wonderful. But despite our waitress saying our food was gluten free, I still got constipation and rectal prolapse. The food was definitely contaminated, unfortunately.
  7. Celiac.com 04/20/2022 - The US Food and Drug Administration (FDA) is directing healthcare facilities and providers to transition to fully disposable duodenoscopes, and those with disposable components. The FDA made the announcement after an analysis of post-market surveillance studies supported the agency's concerns about the difficulty of fully cleaning fixed endcap duodenoscopes. Among other things, the agency noted that older reusable duodenoscope models had contamination rates as high as 6%, compared with just .5% for disposable models. The agency notes that disposable duodenoscopes and components reduce patient contamination risk "by half or more as compared to reusable, or fixed endcaps." The contamination concerns, coupled with the increasing availability of disposable duodenoscopes led the agency to update its April 2020 recommendations on the subject. Duodenoscopes are used in more than half a million medical procedures annually in the United States, and play an important part in evaluating and treating diseases and problems of the pancreas and bile ducts. While duodenoscope manufacturers no longer sell fixed endcap models in the United States, numerous healthcare facilities still use them. To decrease infections, the FDA now recommends that all fixed endcap models be replaced. The agency notes that some companies have programs in place to upgrade their old models with a disposable component at no cost. The FDA has approved two fully disposable duodenoscope models, along with five that use disposable components. Only four of the disposable components are currently available in the U.S. FDA-approved fully disposable duodenoscopes include: Ambu Innovation GmbH, Duodenoscope model aScope Duodeno Boston Scientific Corporation, EXALT Model D Single-Use Duodenoscope FDA-approved disposable duodenoscope components include: Fujifilm Corporation, Duodenoscope model ED-580XT Olympus Medical Systems, Evis Exera III Duodenovideoscope Olympus TJF-Q190V Pentax Medical, Duodenoscope model ED34-i10T2 Pentax Medical, Duodenoscope model ED32-i10 Read more at Medscape.com

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  9. Celiac.com 11/12/2021 - Is it possible for a large, multi-billion dollar, multi-national corporation like McDonald’s to make an honest mistake—even if that mistake benefits them directly by increasing their sales and bottom line? For many people the answer is no—never—there must be some conspiracy or greedy modus operandi at work which better explains the situation. If you are a die-hard conspiracy theorist there may be little in this article that will change your position with regard to McDonald’s and their recent “gluten problem.” My hope, however, is that people on both sides of this issue will gain some knowledge here—especially with respect to how difficult it really is for all food companies to determine and guarantee the gluten-free status of their foods. Additionally, I believe that we can all learn something from McDonald’s mistake (or uncovered secret plot!), and how they have dealt with it. For many years McDonald’s has told its customers via their Web site and customer service telephone line that their French fries and hash browns were gluten-free. Due to their wide availability and low price these menu items have become a staple for many people on a gluten-free diet. The drama surrounding these foods began on February 13, 2006, when the Houston Chronicle broke this story: “McDonald’s: Fries Have Potential Allergens.” This article revealed that the natural flavoring used in those menu items actually contains wheat as an ingredient. According to a March 8th email from Catherine E. Adams Ph.D, R.D., McDonald’s Corporate Vice President Worldwide Quality Systems and Nutrition, McDonald’s first noticed this potential problem when one of their ingredient suppliers had to comply with the new Food Allergen Labeling and Consumer Protection Act, which required that supplier to list, if present, any of the eight major allergens (or their derivatives) on the packaged food’s product label. The supplier complied and informed McDonald’s of their “use of wheat as an ingredient in the natural flavoring.” A Case for Innocence There are several reasons why I believe that this whole incident was a large, avoidable, mistake on the part of McDonald’s (rather than a secret plot): The timing of the event: This story broke one month after the new labeling laws took effect. McDonald’s likely had no idea that wheat was in the natural flavoring until it was revealed to them by their supplier (of course they should have done due diligence and known this back when they created their gluten-free product listing.); Something that was contained in Ms. Adams’ March 8th email response: “While the new law applies to packaged food products—not the restaurant industry—in our ongoing efforts to communicate to our customers we thought it was important to share this information.” She is legally correct here—the new law does not require McDonald’s to reveal the fact that there is a wheat-derivative in their natural flavoring—the law does not apply to the restaurant industry and only applies to the packaged food consumer market (certainly this is a loophole that needs to be changed in the future). If McDonald’s wanted to keep this a secret from the public they could easily have done so because there is no legal requirement for them to disclose any allergens in their foods. They have done this on a strictly voluntarily basis for many years now; Public image: McDonald’s has gone to a great deal of effort over the years to voluntarily disclose their list of “safe” foods for people with various allergies—mainly because it is good for their public image—and to a certain extent the allergy market has been a source of revenue and has likely increased their sales. Misleading people with regard to the allergens in their foods, whether it is done on purpose or by mistake, would surely lead to major lawsuits that would likely negate any financial gain achieved from this relatively small market—and would create a public relations nightmare. To a company like McDonald’s public image is everything. It seems doubtful that they would intentionally take such a great risk to gain a share in such a small market. Let the Lawsuits Begin Very soon after the newspaper story broke the French fries and hash browns were taken off of McDonald’s gluten-free list on their Web site. On February 19,, 2006, the Wall Street Journal ran the article: “McDonald’s Faces Three Lawsuits,” and thus began the “lawsuit bandwagon” that continues to the present. It has the potential to ultimately cost them tens if not hundreds of millions of dollars through a class action suit. At about this same time I actually had to ban a major Colorado law firm from the Gluten-Free Forum (www.glutenfreeforum.com) because they were trying to use the site to solicit forum users to join a class action suit that they planned to bring against McDonald’s. This violated the site’s rules against advertising. McDonald’s Response On February 20,, 2006, only one day after the Wall Street Journal article appeared, Jack Daly, Senior Vice President of McDonald’s Corporation, issued a media statement on their Web site titled: “McDonald’s Fries are ‘Gluten and Allergen Free,’ According to Expert.” It stated that: “Scientific evaluation by one of the world’s leading experts on gluten sensitivity and allergenicity, Dr. Steven Taylor of the Food Allergy Research and Resource Program of the University of Nebraska, has confirmed again that our fries are gluten free and allergen free. Based on this analysis, we believe the lawsuits filed are without legal merit.” Support Groups to the Rescue Shortly after the release of Jack Daly’s media statement the Gluten Intolerance Group (GIG) issued a press release titled “McDonald’s: A Safe Place for Celiacs to Eat According to the Gluten Intolerance Group”, which backs up McDonald’s claim that their fries and hash browns are gluten-free. The Celiac Sprue Association (CSA) also released a statement on their Web site that supported McDonald’s, and in much more detail than the GIG’s, including the following statement: “The CSA has examined the commercial manufacturing process of the natural flavoring with wheat as a starting ingredient which is used in connection with the McDonald’s Corporation French fries and hash browns. CSA provides the following statement after knowledgeable, careful evaluation and review of the process and pertinent test results. French fries and hash browns prepared in oils with this flavoring might be considered, commercially, to ‘contain no gluten.’” What Does “Gluten-Free” Mean Anyway? Reliable sources have since revealed that the wheat used in McDonald’s natural flavoring is processed in such a way that nearly all proteins are removed, much like the distillation process removes gluten from wheat, and that the actual gluten content in the French fries and hash browns—according to RidaScreen Gliadin Elisa testing—is less than 3 parts per million (PPM). It is still possible for partially broken down wheat proteins to be present, so a Rast test was also done and no wheat-allergic residue was detected. Together these results are convincing and indicate that McDonald’s French fries and hash browns are indeed gluten-free by any current standards that are in use anywhere. But “less than 3 PPM” is not zero gluten—right? Keep in mind that it is currently impossible for anyone to say that any food or product is 100% gluten-free—there is no analytical technique that can say that there is zero gluten in a sample, and the best detection limits I have seen report low ranges from 2 to 20 PPM—not zero. The Codex Alimentarius, which covers the U.S.A., and Canadian standards for gluten-free is 20 PPM for naturally gluten-free foods, and there is currently no gluten-free standard for the U.S.A. Do the Lawsuits have Merit? Based on the aforementioned test results it is highly doubtful that McDonald’s has hurt anyone with these products—which is what must be shown in such cases—the claimants must demonstrate actual damages, loss or injuries related to the defendant’s actions (or inactions), and if they cannot do this their suits will be without merit and will be thrown out (which is what I believe will happen here). Even if the testing had found higher levels of gluten in the products the claimants would still be facing an uphill battle. This is because they would still have to demonstrate that a specific injury was caused to them by McDonald’s, and that their injury didn’t occur by another means. In other words they would have to show that there were no other sources of gluten contamination in their diets, which is something that is difficult if not impossible to do in a legal context. On top of these problems the claimants must overcome the fact that in the U.S.A. there are no current legal regulations regarding the use of the term “gluten-free” on packaged or restaurant foods. The only thing that comes close is the Codex Alimentarius, which are voluntary industry guidelines and not legal regulations. The Damage Done Whether or not McDonald’s wins or loses these lawsuits may, however, be irrelevant. To a certain extent the damage has already been done—and it does not stop simply with the damage that was done to their public image and reputation. The fact that many people with allergies and intolerances will never again trust McDonald’s (or companies like them) is just the most obvious fallout from this whole mess. There is a much larger picture taking shape that began with McDonald’s no longer listing the gluten-free product information for many of the items that they used to list. Their French fries, hash browns, shakes, dressings, etc., and other companies have also discontinued their “gluten-free” product listings. Some companies have even stopped using the term “gluten-free” on their labels, even though their products remain gluten-free. One company even contacted me and wanted to be removed from the offerings at The Gluten-Free Mall due to liability concerns that began when they heard about the McDonald’s fiasco. For companies like McDonald’s the potential benefits of providing such voluntary information must outweighs the risks. The extensive publicity surrounding these events has made it clear that the risk of being wrong when making the claim that a product is free from an allergen, even if the mistake is an honest one that began with perfectly good intentions, is very great. So why risk making such claims at all? (This will be the question asked by the companies’ lawyers anyway.) The fallout from this may not end for some time. Certainly anyone making, selling or claiming that their products are gluten-free (or free from some other allergen) must be concerned about the possibility of litigation. In the end it will likely be easier for many companies not to bother with the allergen market at all, especially once real gluten-free regulations are created here in the U.S.A., which will happen in the next couple of years. Hindsight How could McDonald’s have avoided all these problems in the first place? The most obvious answer is that they could have avoided making any claims about the allergens in their products. That would have left those of us who have food challenges in the dark. Does that sound like McDonald’s to you? I hope such a negative scenario doesn’t become the norm for such companies. Perhaps the best solution would have been for them to consult with some of the many celiac disease/gluten-free experts, for example the Gluten Intolerance Group’s new Food Certification Program, or with Donald D. Kasarda, Former Research Chemist for the United States Department of Agriculture, and made 100% sure that their lists were accurate (in this case it appears that their lists were accurate, but disclosing ALL of the actual ingredients in their products would have avoided much of this controversy). I think that all food companies can learn a valuable lesson from these events: it is better to test your products before you have any issues, and to continue to test them periodically. It is better to conduct ingredient research up front and consult with experts before publishing any gluten-free product listings—this is an ongoing process and must be done regularly because ingredient suppliers may change. Once the information is compiled and determined to be accurate it is better to disclose ALL ingredients used in every product. Web sites are a great place for such information. Even if you operate a restaurant and are not legally required to do so, public disclosure is best when it comes to things that your customers put in their mouths—and your customers have a right to know exactly what they are eating. Fast food companies should print ALL ingredients on the packaging no matter how scary they sound. Individuals who are concerned about such matters will, or should, be familiar with what is and is not safe for them.
  10. Celiac.com 09/21/2021 - Restaurants are one of the biggest challenges for people who need to eat gluten-free due to celiac disease or non-celiac gluten sensitivity. Pasta is one of the most commonly ordered restaurant dishes, and if gluten-free pasta is on the menu, it will definitely be popular for those with celiac disease. But what if the gluten-free pasta you order is boiled in the same water as they cook their traditional wheat pasta in? Did you ever wonder how much cross contamination there might be if this should happen? This scenario, unfortunately, happens more often than you might think. For example if the cook is new, or not properly trained, they might put your gluten-free linguini in the same pot of water that they just cooked regular wheat pasta in. This would obviously be a big problem for you, but just how big? Restaurants are still the biggest challenge for people who need to eat gluten-free due to celiac disease or gluten sensitivity, and many celiacs won't eat out because of such problems. A number of researchers have attempted to quantify cross-contamination risks for various food preparation activities, like a shared toaster that is used to prepare gluten-free toast. In a perfect world such things would never happen, but in reality it happens more often than most people realize. So how much cross contamination is there when this happens? Believe it or not, a team of researchers at the University of Nebraska ran some experiments to figure this out. The research team included Melanie Downs, Jennifer Clarke, Steve Taylor and then-UCARE (now doctoral) student Nate Korth. Interestingly, and perhaps counterintuitively, it turns out that shared water isn't as bad as you might expect. The team found that, even though gluten levels in the gluten-free penne rose slowly when boiling 52-gram servings over the course of five batches, those levels never exceeded 20 ppm. When boiling restaurant-sized servings, though, the gluten-free penne registered nearly 40 ppm after the fifth batch. So, for the first four batches, the pasta water remained below 20ppm gluten, then quickly rose to 40ppm after the fifth batch, perhaps due to gluten build-up in the water. Remember, the researchers are not trying to see how far restaurants can take it, but to attempt to quantify the risk levels for people with celiac disease, and no restaurant should ever do this. It's important to note that we're not recommending that anyone with celiac disease ever do this, or that any restaurant should ever do this, but it is important to quantify such risks for those with celiac disease. Regardless of what the researchers found, our recommendation is to always cook gluten-free pasta in dedicated, clean water that is kept totally separate from where traditional pasta is prepared, and to train all restaurant staff accordingly.
  11. Celiac.com 08/16/2021 - Australian researchers are warning that proteins in the common weed ryegrass could pose significant gluten-contamination problems for people with gluten sensitivity and for Australian farmers growing gluten-free crops, such as millet, buckwheat and sorghum. Ryegrass is commonly used as livestock feed and also as a turf of choice for sports pitches. A strain of ryegrass also graces the famed tennis courts at Wimbledon. But ryegrass is also a regarded as a menace, and regarded as an undesirable weed, especially among gluten-free crop growers. Researchers have expressed concern that the gluten-like proteins found in ryegrass might readily mix with crops used as gluten-free products, and trigger reaction among people with celiac disease or gluten intolerance. Research led by Edith Cowan University (ECU) and Australia's national science agency, CSIRO, identified the proteins in 10 strains of ryegrass (Lolium species), a costly and invasive family of weeds commonly found in Australian cereal crops. The research team found nearly twenty proteins found in ryegrass, which showed similar properties to gluten proteins, says Dr. Sophia Escobar-Correas, a researcher based at ECU and CSIRO. While ryegrass proteins are technically not defined as gluten, they may trigger reactions for some people with celiac disease or gluten intolerance. Dr. Escobar-Correas says that her team has "developed a method to detect these ryegrass proteins that allows us to distinguish them from other grains." To better understand whether these ryegrass proteins may be a problem, Dr. Escobar-Correas plans to undertake clinical studies to determine if these proteins trigger a celiac response. If people with celiac disease or gluten intolerance react to these proteins, she says, "then it's important that we develop tests to detect their presence in food products which are otherwise gluten-free." Professor Michelle Colgrave of ECU and CSIRO, and a co-author on the research, says the research lays down a marker for gluten-free products "by giving consumers and producers confidence that products labelled as gluten-free are free from other proteins which may trigger reactions resulting from agricultural co-mingling." The idea that rye grass contamination in gluten-free grain products could cause reactions for people with celiac disease and gluten-intolerance is an interesting one, and certainly merits further study. Maybe that Wimbledon grass Novak Djokovic snacked on was not so gluten-free after all?
  12. Hi everyone, I have been eating gluten free for about a month since being diagnosed with celiac. Despite being vigilant in reading labels, researching brands, and not taking any risks (no eating out or eating anything prepared by anyone but me), I've felt the symptoms of being glutened a few times now. I have a lot of questions around how much contamination and gluten it takes to negate a gluten free diet. If I get contaminated once a month will my small intestine still heal? Or is that enough to undo any healing? How much impact will accidental glutening have on my long term health? Can I afford to trust gluten free food at a restaurant when there's a teenager in the kitchen focused more on flirting with the hostess than they are about gluten contamination? Please don't confuse this with me saying I want to have cheat days or be lax in my gluten-free eating. Right now I have no sense of what constitutes a risk and whether or not it's worth taking. When I feel a symptom I can't help but feel like I'm taking years off my life. I appreciate any insight you have. Thanks!
  13. Celiac.com 04/09/2020 - Anyone with celiac disease knows how hard it can be to follow a gluten-free diet. Some studies have shown that even celiacs who strive to stay gluten-free are commonly exposed to gluten. How common is gluten-exposure in celiacs who are following a gluten-free diet? A new study takes a deeper look at real world gluten exposure in celiac patients following a gluten-free diet. To do so, the research team set out to measure levels of gluten immunogenic peptides (GIP) in fecal and urine samples from celiac patients on a gluten-free diet. The research team included Juan Pablo Stefanolo, Martín Tálamo, Samanta Dodds, María de la Paz Temprano, Ana Florencia Costa, María Laura Moreno, María Inés Pinto-Sánchez, Edgardo Smecuol, Horacio Vázquez, Andrea Gonzalez, Sonia Isabel Niveloni, Eduardo Mauriño, Elena F. Verdu, Julio César Bai. They are variously affiliated with the Dr. C. Bonorino Udaondo Gastroenterology Hospital, Buenos Aires, Argentina; the Farncombe Family Digestive Health Research Institute, McMaster University Medical Centre, Health Sciences, Hamilton, ON, Canada; and the Research Institutes of Health, Universidad del Salvador, Buenos Aires, Argentina. The team conducted a prospective study of 53 celiac adults in Argentina who had followed a gluten-free diet for more than two years, and an average of eight years. The team used a celiac symptom index questionnaire to assess celiac-related symptoms for each patient at the beginning of the study. Patients in the study collected stool each Friday and Saturday and urine samples each Sunday for one month. The team used a commercial ELISA to measure gluten immunogenic peptides in stool and point-of-care tests to measure gluten immunogenic peptides in urine samples. Among other revelations, the results showed that nearly 40% of stool and urine samples were positive for gluten immunogenic peptides. Nearly 90% patients had at least one fecal or urine sample that was positive for gluten immunogenic peptides (median, 3 excretions). Nearly 70% of urine samples were positive for gluten immunogenic peptides at least once. Positive gluten immunogenic peptides samples correlated with blood levels of deamidated gliadin peptide IgA, but not with levels of tissue transglutaminase. Interestingly, symptomatic patients had more weeks with detectable gluten immunogenic peptides in stool than patients without symptoms. Patients with celiac disease on a long-term gluten-free diet are still frequently exposed to gluten. Tests to measure gluten immunogenic peptides in stool and urine could help dietitians ensure gluten-free diet compliance. In their celiac patients. In this real world study, nearly nine out of ten celiacs who are following a gluten-free diet tested positive for gluten exposure at least once in this study, and nearly two out of five urine tests was positive for gluten exposure. Moreover, these exposures may not have symptoms. This is pretty alarming news, to be honest. People with celiac disease need to avoid gluten, and they need a reliable way to check and see if they need to adjust their diet. Do you have celiac disease? Are you on a gluten-free diet? Do you think you get exposed to gluten regularly? Do you think that regular testing might help you to avoid gluten? Comment below. Read more in the Clinical Gastroenterology and Hepatology
  14. Celiac.com 09/17/2020 - A recent "Advisory" issued on August 29, 2020 by the Canadian Food Inspection Agency (CFIA), followed by a product recall, has brought up an interesting question: Which food safety system works better, the USA's or Canada's? The alert was issued two weeks ago for President's Choice Brand "Gluten-Free" Chicken Strips, the text of which reads: "In response to several reported reactions from consumers, the Canadian Food Inspection Agency (CFIA) is recommending individuals with celiac disease, or others with gluten-related disorders, to not consume the product described below as it may contain undeclared gluten. " The advisory goes on to list the UPC number (0 60383 20488 4) and product code (2021 AL 20) of the chicken strips to avoid. What caught our eye about this particular alert was that it was an "Advisory," rather than a recall, and recalls are what we typically see issued by both the CFIA and the FDA. This raised the following question: What is the difference between a CFIA "Advisory" and a "Recall", and is it better to have both? On August 31, 2020 we sent an email to the the CFIA's media department where we asked several questions, and on September 2, 2020 we received the following responses from Christine: Q: What is the threshold minimum number of complaints required to trigger this type of public warning? Christine's Answer: "There is no set number of complaints required to issue a public warning. The CFIA issues public warnings on a case-by-case basis. In this case, the Agency had credible information from several sources that a particular product was the cause of several illnesses." Q: Did you test any of this company's products before issuing this warning? How did you determine that gluten was present in this product before issuing this warning? Christine's Answer: "In this case, the Agency acted on credible information from several sources that a particular product was the cause of several illnesses. It was affecting individuals with Celiac disease who normally show adverse reactions to the presence of gluten. Given the potential severity of reactions, the Agency chose to inform individuals with Celiac disease and other gluten related disorders based on a pattern of reactions." Q: Did you speak with any representatives at this company before issuing this warning? Christine's Answer: "Loblaw Companies Limited was contacted before issuing the consumer advisory and the recall warning." Q: Did any of the people who complained about the product run any tests for gluten? Christine's Answer: None of the complainants supplied test results for gluten to the Agency. After 25 years operating the Celiac.com Web site, including over 15 years of running our site's forum, one thing we've learned is that it can be very inaccurate to try to determine whether or not something has gluten in it just by someone's gut reaction to it. While some celiacs swear they can do this accurately, many celiacs, especially during the 1-2 year period following their diagnosis, can react in a similar way to all sorts of things like casein/milk, corn, eggs, soy, etc., possibly due to the "leaky gut" condition caused by the disease. Some celiacs swear they react to distilled alcohols made using gluten containing grains, even though scientists and the FDA have determined them to be gluten-free. Given the extremely high expenses that such an advisory could create for a food company, we were hoping to get a more specific answer to our first question, and were very surprised to discover that there is no threshold to trigger such an advisory. Could a single report from a celiac trigger an advisory to be issues? Below are examples of stories that ran in the press just one day following the advisory, which triggered Loblaw to voluntarily recall the product: Notice that none of these stories leave any doubt that there was gluten in the product, even though the CFIA made it clear in answering our first round of questions that the product never tested positive for gluten. At this point we were scratching our heads and wondering whether this system was working as planned, and whether it was doing a good job of keeping celiacs in Canada safe, or were advisories being issued without any real evidence that the product contained gluten? Since the CFIA indicated that there is no specific threshold for the issuance of such an advisory, we really had no idea if "several" complaints meant two or three, or two or three hundred. Directly following Christine's September 2, 2020 responses we sent a follow up question to her, but this time Patrick, rather than Christine, responded to it: Q: How can you be sure that the reactions that have been reported were not caused by a bacterial, chemical, or other issue with the product, rather than by gluten in the product? Patrick's Answer: "In this case, multiple individuals consumed the product and only those with celiac disease or allergies to wheat reported reactions. This points to gluten/wheat being the causative agent. In addition, some individuals reported anaphylactic shock. Those reactions are not associated with bacterial or chemical contamination in food. After the Consumer Advisory was issued, the food safety investigation was able to confirm that one of the ingredients contained gluten and a recall was issued by Loblaw Companies Limited." Patrick's response certainly makes this sound like an open and closed case of wheat contamination in a product that was labelled gluten-free. If true the CFIA's advisory system was very effective at detecting gluten in a gluten-free product, which is exactly what their advisory system was designed to do—protect its citizens as soon as possible from dangerous foods. Even though the CFIA's system appears to have worked well in this case, it also seems like it could easily result in costly errors. By not setting a threshold number of complaints, or verifying the presence of gluten in a product before issuing such an advisory, it's possible that a costly mistake could be made, and if so, such an error could severely damage a small company. In this instance the company was a large one, which means that the product was distributed more widely, and it was therefore more important to react quickly, especially for those with anaphylaxis. Many people in the USA have reported complaining to the FDA about the possibility of gluten in products that are labelled "gluten-free," for example certain General Mills cereals, however it appears that the FDA has a much higher threshold for issuing a product recall. At the time of writing this article we could not verify exactly how the warnings sent into the FDA are used to issue a recall, but we assume that they follow up by testing the reported batch and/or lot number of the reported products, and if gluten is found we assume they issue the recall. We wonder if the FDA's current system would have been able to detect gluten in these chicken strips and issue a recall as quickly as the CFIA's advisory system did? On one hand it makes perfect sense to verify complaints with positive testing for gluten before issuing any recall, if only to avoid costly errors that could harm companies, on the other hand it's possible that such delays could cause serious injury, or even deaths. Ultimately it's possible that both countries' systems could learn something from one another, and each could be improved. Tell us in the comments below which food safety system you like better, the FDA's possibly more conservative approach, or the CFIA's seemingly more aggressive approach? Read the original consumer alert at: healthycanadians.gc.ca
  15. Celiac.com 05/25/2020 - A food survey in India found that ten percent of grain-based foods labelled "gluten-free," and more than one-third of products that are "naturally gluten-free," have been found to be contaminated with gluten, with some products testing at 90 times permitted gluten levels. Gluten contamination is a serious and potentially dangerous problem for people with celiac disease, since gluten consumption by celiacs triggers an immune reaction that damages the small intestine, and can lead to serious health complications over time. For people with gluten or wheat allergies, gluten consumption can trigger serious allergic reactions, including anaphylactic shock, and potentially death. A research team at the National Institute of Nutrition (NIN) in Hyderabad, India bought 160 grain-based food products, including RTE foods, flours, grains, from regional retail shops and online grocers. They then analyzed these products for gluten content. A total of 51 products were labelled "Gluten-Free," while 109 were naturally gluten-free, and supposedly contained no added gluten, including dahl, millet, quinoa, buckwheat, oats, etc. Tests showed that many of these products labelled "Gluten-Free" contained gluten at levels above the legal limit of 20 ppm the Food Safety and Standards Authority of India (FSSAI). Other products contained gluten at levels above 200 ppm for products labelled "Low-Gluten." The team's analysis showed that nearly 40% of naturally gluten-free products and 10% of food products labelled "Gluten-Free" contained gluten levels above legally permitted limits. One of the biggest culprits was oats, with almost 85% of oat products showing gluten levels above 20ppm, and the most contaminated sample clocking in at 1,830ppm of gluten, over 90 times the permitted levels. Flours labelled "Gluten-Free" are "still risky no matter the source though - nearly 70% of the local brands, 30% of the flour mill samples and 13% of the branded samples were contaminated, likely due to cross-contamination from the usage of common collection bags, utility areas or handling procedures with wheat flour." Of the naturally gluten-free products, rice (44%), ragi (32%) and sorghum (20%) all showed significant levels of gluten contamination, as did all four samples of gram flour. By contrast, for products labelled "Gluten-Free," the biggest problem was seen in from multigrain products, with high gluten levels seen in 25% of those products. The team found no gluten contamination in branded rice, ragi or sorghum, but did find contamination in branded millets and gram flour, said principal investigator Dr Devindra. The safest products in this study turned out to be buckwheat, quinoa, pulses, millets and soy, none of which showed elevated gluten levels. Products labelled "Gluten-Free" were generally safer than those which are "naturally gluten-free." Prior studies have shown that celiac disease rates in India may be higher than 1% previously reported. In India, as in many countries, many people rely on naturally gluten-free foods to treat celiac disease and lower the financial costs of a gluten-free diet. That makes the revelations about the dangers of "naturally gluten-free" foods even more disturbing. The problem of gluten contamination in gluten-free foods is not limited to India, as Australia, Brazil, UK, and the United States have all had similar reports about gluten contamination in our otherwise gluten-free food supply chain. Contaminated products could be one reason that so many people with celiac disease, who are trying to follow a gluten-free diet, are exposed to gluten on a regular basis. Read more in Food Additives & Contaminants: Part A; Volume 37, 2020 - Issue 4
  16. Celiac.com 02/25/2019 - Even when following a gluten-free diet, many people with celiac disease occasionally ingest small amounts of gluten in food. However, researchers don’t have much good data on how that plays out in real life. Testing patient stool and urine is an excellent way to measure the frequency of gluten exposure in celiac patients who are on a gluten-free diet. To get a better picture, a team of researchers recently set out to explore the pattern of fecal and urinary excretion of gluten immunogenic peptide (GIP) during a 4-week period in celiac patients on a long-term gluten-free diet. The research team included Juan P Stefanolo; Martín Tálamo; Samanta Dodds; Emilia Sugai; Paz Temprano; Ana Costa, Ana; María Laura Moreno; María Inés Pinto Sanchez; Edgardo Smecuol; Horacio Vázquez; Andrea F Gonzalez; Sonia I Niveloni; Elena F Verdu; Eduardo Mauriño; and Julio C Bai. They are variously affiliated with the Dr. C. Bonorino Udaondo Gastroenterology Hospital, Buenos Aires, Argentina, Argentina.; the Farncombe Family Digestive Health Research Institute, McMaster University Health Sciences Centre, Hamilton, ON, Canada; and with the Research Institutes at the Universidad del Salvador, Buenos Aires, Argentina. For their descriptive and prospective study, the team enrolled consecutive adult celiac patients who had been following a gluten-free diet for more than two years. All participants filled out a celiac symptom index (CSI) questionnaire to document related symptoms. Patients collected stool and urine samples for 4 weeks. The team designed the collection protocol to measure gluten excretion during week-days and week-ends. For GIP detection, the team used ELISA test for stool (iVYLISA GIP-S ®, Biomedal S.L. Spain) and point-of-care tests (GlutenDetect ®; Biomedal S.L., Spain) for urine. The team found that, regardless of symptoms, celiac patients on a long-term gluten-free diet frequently ingested gluten, especially on weekends. The steady increase in GIP over the month-long study indicate that people may be less vigilant about eating gluten-free, especially on weekends. This study indicates that many people with celiac disease are lowering their vigilance, and accidentally or deliberately eating gluten, whether or not they have symptoms. These results drive home the importance of constant vigilance for people with celiac disease. Source: Digestive Disease Week 2019
  17. Celiac.com 12/06/2018 - The growing popularity of gluten-free foods has led to numerous new products for consumers, but it has also led to some problems. One recent study showed that up to one-third of foods sold as gluten-free contain gluten above 20ppm allowed by federal law. Other studies have shown that restaurant food labeled as “gluten-free” is often contaminated with gluten. The problem of gluten in commercial food labeled gluten-free is not isolated to the United States. Recent studies abroad show that the problem exists in nearly every gluten-free market in every country. In Australia, for example, researchers from the Walter and Eliza Hall Institute in Melbourne found detectable gluten in almost 3% of 256 commonly purchased “gluten-free” manufactured foods, a study published in the Medical Journal of Australia on Monday says. Furthermore, the study shows that nearly 10% of restaurant dishes sold as "gluten-free" contain unacceptable levels of gluten. Now, the Australians have a stricter standard than nearly anyone else, so look for them to be on top of potential problems with gluten contamination in gluten-free products. The study did not name the food manufacturers responsible for the contaminated products, but did note that better, more frequent gluten testing by manufacturers would make gluten-free foods safer for people with celiac disease. In a related study, the same researchers found in May that nearly one in ten samples of “gluten-free” dishes from restaurants within the City of Melbourne contained gluten levels in excess of the official Food Standards Australia New Zealand definition of gluten-free. “It’s troubling to think that these foods could be hindering the careful efforts of patients trying their best to avoid gluten,” an author of the study, Dr Jason Tye-Din, said. A spokeswoman from Coeliac Australia said the organization was taking the findings seriously. “The research team that conducted this study has liaised with the food companies and is following up the positive samples with further retesting to ensure the issue is resolved,” she said. In addition to urging consumers to be diligent in reading labels, and to report any suspect products, “Coeliac Australia advises all people with coeliac disease to have regular medical check-ups as they do have a serious autoimmune condition and medical assessment is important to determine that their gluten-free diet is going well and no complications are developing.” Read more at: TheGuardian.com
  18. Celiac.com 05/18/2020 - Most people with celiac disease see a major improvement in the weeks and months after they begin a gluten-free diet. Most celiac patients on a gluten-free diet experience full gut healing within the first few months, and nearly all of them within 12-18 months. However, nearly one in three celiac patients may show adverse signs, symptoms or persistent small intestinal damage after one year on a gluten-free diet. To properly diagnose and treat these patients, they must be assessed for other common GI problems, and for their celiac disease status. A team of researchers recently set out to develop guidelines for the indications and use of the gluten contamination elimination diet for patients with non-responsive celiac disease. The research team included Maureen M. Leonard, Pamela Cureton, and Alessio Fasano, who are variously affiliated with the Center for Celiac Research, Mucosal Immunology and Biology Research Center, Massachusetts General Hospital and Division of Pediatric Gastroenterology and Nutrition, Massachusetts General Hospital for Children, Boston, MA, USA, and the Department of Pediatrics, University of Maryland School of Medicine, Baltimore, MD, USA. In their paper titled, Indications and Use of the Gluten Contamination Elimination Diet for Patients with Non-Responsive Celiac Disease, they offer a method for assessing patients with celiac disease with ongoing symptoms, elevated serology, and or villous atrophy, even on a gluten-free diet. The team details methods for diagnosing, and distinguishing between, non-responsive and refractory celiac disease. Lastly, the team describes the range of conditions for employing the gluten contamination elimination diet, and offers guidance for clinicians to use the diet as needed for their non-responsive celiac patients who meet the criteria. Since a significant number of people with celiac disease fail to improve on a gluten-free diet, these guidelines will be helpful in spotting and treating these patients. Do you or a loved one suffer from non-responsive celiac disease? Share your story in the comments below. Read more in Nutrients, Volume 9 &nbsp;Issue 10
  19. Celiac.com 01/07/2020 - Everyone with celiac disease needs to follow a gluten-free diet. However, celiac patients on a gluten-free diet often suffer from villous atrophy, which might point to regular accidental gluten ingestion. A group of international researchers called the Doggie Bag Study group, has found that gluten ingestion is common even among those who make a concerted effort to avoid gluten. The study group included Jocelyn A. Silvester, Isabel Comino. Ciarán P. Kelly, Carolina Sousa, and Donald R. Duerksen. The group's analysis found that antibody tests on celiac patients who report good or excellent gluten-free dietary practices show that most patients had ingested measurable amounts of gluten in the 10-days before biopsy. These findings indicate that most people with celiac disease are not as gluten-free as they might think, and would likely benefit from treatments other than the simple gluten-free diet, according to Jocelyn A. Silvester, MD, PhD, a pediatrician at Boston Children's Hospital and Harvard Medical School, Massachusetts, and colleagues. Silvester and her colleagues write that their findings indicate that a completely "gluten-free diet may be more aspirational than achievable, even by highly committed and knowledgeable individuals." In their study, which appears in Gastroenterology, the researchers report on 12 female and 6 male asymptomatic celiac patients who had not intentionally consumed gluten. All patients reported diligently following a gluten-free diet and avoiding gluten. Patients were recruited from the Manitoba Celiac Disease Inception Cohort study for the purpose of assessing potential gluten exposure in patients who were supposedly gluten-free. More than three out of four participants self-reported accidental gluten exposure on the Gluten-Free Eating Assessment. For 7 days, study participants allowed testing on a representative 25% portion of food they ate, including sauces, dressings, and flavored drinks, but excluding naturally gluten-free whole foods, such as fruits, vegetables, and wine. Using food testing and gluten-related antibody tests to detect gluten in both the food samples, and in stool and urine samples, of adults with celiac disease who claimed to strictly follow a gluten-free diet, the investigators found substantial evidence that these "gluten-free" diets still included gluten in various amounts. In food testing samples from nine participants, 40% contained detectable gluten over 20 ppm, while 20% contained contained detectable gluten over 200 ppm. In excretory assays, gluten immunogenic peptides were detectable in 30 of 519 (6%) samples from eight participants and in 8 of 75 (11%) stool samples from five participants. Positive samples were distributed throughout the day. Read more at Sciencedirect.com
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