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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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jknnej

Jamba Juice/starbucks

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Maltodextrin is generally safe. :)

It sounds like it has WRBO in it, but it doesn't. I believe it's derived from corn.

hmmm. i have always been told to stay away from anything with "malt" or "dextrose" since you cannot be sure what the base ingredient is...

perhaps i can relax this rule?? i will do some reading about this.

thanks for the info -- and i will post when i hear back from starbucks re: CBB.

~wendy.

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hmmm. i have always been told to stay away from anything with "malt" or "dextrose" since you cannot be sure what the base ingredient is...

perhaps i can relax this rule?? i will do some reading about this.

thanks for the info -- and i will post when i hear back from starbucks re: CBB.

~wendy.

Maltodextrin is ok. I picked up a subscription to the Gluten Intolerance Group Magazine and it has been very useful. Turns out a lot of stuff I initially cut were ok because of the new labeling guidelines and rules on how things are defined. Their web site is www.gluten.net, maybe you can get some back issues that talk about the new labels. The new FDA guideline for labels made a big difference, but they only had to start printing them January 1, they are still using the old stock of labels or some of the food is older so watch out for that. Usually you can tell because it will list milk or soy as an ingredient but not have the comment "contains: Milk/Soy". Bob's Red Mill makes a good chocolate cake mix, and make home made icing with cocoa from the recipe on the container. One major brand of icing has gluten the other has soy, so that is a problem if you can't tolerate soy too. I switched to Lactate milk because when you are first diagnosised you are going to be lactose intolerant too (lactase is made at the ends of the villi which are damaged). You may be able to tolerate it better later, but make get similar symptoms from milk as you do from gluten initially. I just started to be able to eat cheese after about 8 months gluten-free. Everyone at work ate the cake and had no idea it was gluten free.

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When I used to go to Starbucks, they were very nice about letting me read the labels on their syrups & such. I used to keep it simple & get lattes most of the time... then I got an espresso maker & now I make my own. It's not quite as tasty, true, but I haven't made myself sick yet!

On cakes:

I'm very fond of flourless chocolate cake. Most recipes have a token 2tbs. of flour that you can just leave out altogether. And you can dust the pan with cocoa instead of flour. I also love the traditional Spanish Almond Cake, which is made without flour. Of course, none of these have that wonderful, fluffy "birthday cake" texture, but they are the cakes I've managed to cook successfully. I'm still trying to get the hang of baking with alternative flours...

:)

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Jamba juice has a list of gluten free items. Everything by ingredient, very through. Surprisingly there soy milk is not gluten free. Whey protein is.

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Just a head's up folks! Except for the post today - the product info on this thread is almost 7 years old. That is a long time for a product. Ingredients may have changed.

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