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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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Kellogs Corn Flakes
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To all Celiacs, the only thing I see as suspicious In Kelloggs corn flakes is malt flavoring, anyone try this cereal and not have problems, yes I understand the varying degrees of gluten sensitivity, however, what's holding up Kelloggs from changing to something else????

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Has nothing to do with k

To all Celiacs, the only thing I see as suspicious In Kelloggs corn flakes is malt flavoring, anyone try this cereal and not have problems, yes I understand the varying degrees of gluten sensitivity, however, what's holding up Kelloggs from changing to something else????

Has nothing to do with "varying degrees of gluten sensitivity". If you have Celiac disease, no amount of gluten is medically acceptable, even with no visible symptoms.

As to why Kellogg's doesn't change the formula, good question for Kellogg's. :)

Lets consult the experts:

http://www.cureceliacdisease.org/living-with-celiac/guide/treatment

"The gluten-free diet is a lifetime requirement. Eating any gluten, no matter how small an amount, can damage your intestine. This is true for anyone with the disease, including people who do not have noticeable symptoms."

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You might find this interesting!

Extract:

It is a bit tricky to accurately test for barley hordein in food.

One assay, the sandwich omega-gliadin ELISA, severely underestimates gluten from barley, having a cross-reactivity of only 4 to 8%.

Another assay, the sandwich R5 ELISA, overestimates gluten from barley by a factor of 2.

When it comes to testing for gluten in a highly hydrolyzed product, such as barley malt, the test that usually overestimates barley contamination (i.e., the sandwich R5 ELISA) may now underestimate it.

There is an assay available for testing hydrolyzed ingredients–the competitive R5 ELISA—but the unit of measure for this assay is gluten peptides versus gluten.

Unfortunately, it is somewhat difficult to evaluate peptide concentration in terms of parts per million of gluten.

Thomas Grace, CEO of Bia Diagnostics, a food testing facility in Burlington, Vermont, says the following concerning the use of barley malt and barley malt extract in gluten-free foods:

“In my opinion until there is a reliable method that can detect all hydrolyzed hordeins (the harmful protein in barley) in these malts and extracts and correlate them with minimal reactive thresholds, manufacturers might want to stay away from barley malt and barley malt extract in gluten free labeled products.

We might find that some barley malts and barley malt extracts are fine for persons with celiac disease, but until we know that for sure and have a reliable method for verification one should proceed on the side of caution.”

http://www.glutenfre...ten-free-foods/

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