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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 FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) 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 Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

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6 posts in this topic

Hi folks,

I did my first "big grocery shopping" since going gluten-free...that was fun, took me probably twice as long due to all the reading and blackberry googling. Anyway, I just had a couple of questions:

Lechtins - I might not be spelling that correctly. I keep seeing "soy lechtins" and then also "lechtins"...what is this? Is this something to be concerned about?

Emulsephiers - also probably not spelled correctly, sorry. Is this a gluten thing or a gluten-free thing.

I wish everything would either say "gluten free" or "contains gluten," just for the sake of simplicity. Labels in ENGLISH please :lol::P

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Lecithin or soy lecithin and emulsifiers are not gluten things and are safe to eat. Lecithin is a type of fat, often made from soy or egg yolk, and it helps keep baked goods soft and gives a smooth texture to foods like chocolate. It's good for your nervous system too. Emulsifiers are either fats (lecithin is sometimes used as an emulsifier) or chemicals that help keep oil and water mixed in foods like mayonnaise.

If you want labels in English, you might prefer organic foods. It's a little scary in general eating things you can't hardly pronounce. :blink:

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Of that long list of ingredients with hard-to-pronounce names, there are very few which contain gluten. Organic foods will have shorter ingredient lists, and higher prices, but are not necessarily less likely to contain gluten. Wheat and barley are grown organically, just like other crops.

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Thanks for the information, much appreciated.

My biggest beef with organic foods is how much they cost. :blink: I'm not married (so one income only) and I don't quite work full-time hours. Therefore, not exactly rolling in money. I know that a lot of people swear by organic food because they're supposed to be a purer product (and I like eating things I can pronounce) but it's not always affordable.

I think everything - EVERYTHING - should just either say "contains gluten" or "does not contain gluten" to keep people informed and help protect against accidental glutenings. I hate feeling like I need a degree in chem just to buy food :huh:

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After ten years at the game, I hsve become good at spotting hidden gluten. But, for beginners, you might want to look to mainstream food manufacturers who have a gluten disclosure policy. That is, if an ingredient from a gluten grain is present, they will always clearly disclose it. So you don't have to understand every ingredient, you just look for any of the words wheat, rye, barely, or oats. If you don't see those words, the food does not contain gluten.

Here's a link to a list. The listed companies apply this disclosure policy wherever they operate.

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I have found that some mainstream brands have normal understandable ingredients. Now that I'm reading labels for gluten, I realized that there are a lot of crazy stuff added. Like 1 salsa ingredients: tomatoes, onions, peppers, salt, citric acid. Another : all of those plus autolyzed something, chemical named something else. They both taste good. You can find simplier ingredients but you have to read all of the ones on the shelf. I got some really cute reading glasses at WF. :P

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    • Hi Stephanie, I'm also from the UK, I've found this site more helpful than anything we have!  As already mentioned above, in my experience it could depend on what and where you were drinking. Gluten free food and drink isn't always (not usually) 100% gluten free as you may know, maybe you have become more sensitive to even a trace of gluten that is probably in gluten free food/drink. Is it possible you have a problem with corn, particularly high fructose corn syrup that is in a lot of alcoholic drinks? This was a big problem for me and the only alcoholic drinks I can tolerate are William Chase vodka and gin. I contacted the company last year and all their drinks are 100% gluten and corn free, made the old fashioned way with no additives, so maybe try their products if you like the occasional drink and see how you get on. If you drink out, not many pubs sell their products but I know Wetherspoons do and smaller wine bars may too. l was never a spirit drinker but I must say their products are absolutely lovely! Very easy on a compromised gut too considering it's alcohol. I second the suggestion on seeing a natural health practitioner. I've recently started seeing a medical herbalist, as I've got nowhere with my now many food intolerances since going gluten free last year and I've noticed a difference in my health already. 
    • Sorry for the very late reply and thanks for the replies, I didn't get a notification of any. In case anyone else comes across this and has been wondering the same as I was, I did try a vegetable broth and I did react to it in the same way as if I'd eaten the vegetables.  As for the candida, I've been using coconut oil and am seeing a medical herbalist for this and leaky gut. It's only been a few weeks but I've noticed an improvement all round.
    • What did you drink and where did you drink it?   NOTE if you drink something at a bar using their glasses your asking for trouble BEER IS EVERYWHERE in most bars and a CC hell.   If it was at home and a non grain based liqour then I would be really concerned that it might just be alcohol. I personally can not really drink much of anything any more. I love rum, and I cook with it sometimes in sautes. I also have rum extract/butter rum extract/and rum emulsion I use in shakes, homemade keto pudding/ mixed into dishes. and even add some to drink to give it a rum flavor lol.
    • I can only think of two things, 1 something you put on your potato was contaminated like the butter container could have crumbs in it or something like that as mentioned before, and you could be having a reaction to dairy or what ever was put in it.......IF it was just plain potato and you reacted with bloating and cramping you might have a carb issues, tad rare and most associated with additional auto immune diseases but could be in which case a diet of fats and protein would be your answer much like it is for me now days. What all have you eaten in the privous 8 hours including beverages, condiments, spices and foods?
    • They are gluten-free.  Did you use butter that might have gluten crumbs on it?  For me , it takes more than 2 hours to feel the effect of gluten- maybe something you ate before?  Maybe  stomach virus?
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