• Ads by Google:
     




    Get email alerts Celiac.com E-Newsletter

    Ads by Google:



       Get email alertsCeliac.com E-Newsletter

  • Announcements

    • admin

      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.

How Not To Buy Cross Contaminated Items
0

12 posts in this topic

Must I call every company for everything I buy or suffer the consequences? I hate to get started calling every company for everything I buy since my family already thinks I spend too much time on this stuff.

Please anyone, short cut.

0

Share this post


Link to post
Share on other sites
Ads by Google:
Ads by Google:


If you are going to do that, you should probably re- do it every few months to see if anything has changed.

I use a bit of common sense. Factories that process tomatoes, only process tomatoes. I have found 1 brand that adds flour to the flavored pastes ( Contadina). I guess you could cross that brand off your list but I wouldn't bother calling every brand or every batch number of other brands.

One way to avoid this is to not buy anything more processed than fresh fruit and veggies, small batch dairy from local dairies, etc. I don't do that and I feel good and my blood test numbers are good.

2

Share this post


Link to post
Share on other sites

If you are going to do that, you should probably re- do it every few months to see if anything has changed.

I use a bit of common sense. Factories that process tomatoes, only process tomatoes. I have found 1 brand that adds flour to the flavored pastes ( Contadina). I guess you could cross that brand off your list but I wouldn't bother calling every brand or every batch number of other brands.

One way to avoid this is to not buy anything more processed than fresh fruit and veggies, small batch dairy from local dairies, etc. I don't do that and I feel good and my blood test numbers are good.

Right, I grind my ownalmond and bean flours usually. It is flours such as bean and also carob that I think gave me this trouble. So, do you use no flours?

0

Share this post


Link to post
Share on other sites

Since you posted this in the super sensitive section, I will make the assumption that you are super sensitive I am also super sensitive. I don't spend very much time calling people. I have had bad experiences with that. For instance, I did call a company after finding a gluten grain in their whole grain sorghum. They told me about all their efforts to exclude them, which seemed great, but said that one must have gotten through. About a week later, someone I know called the same company to ask about cross contamination concerns. They told her that they had never had any complaints. This same sort of situation has been repeated.

What I do, is mainly stick with produce and veggies. When I add something new, I try to add only one new thing per week. I try to write it all down. That way I hope to be able to track the source should I start to have a reaction. To choose what to try, I use common sense as described by Kareng, I'll check websites, I'll look at recommendations from other super sensitives, and I might make some phone calls.

1

Share this post


Link to post
Share on other sites

Sorry. I clicked to this from the " new content" list. I didn't see it was super sensitive section.

For the Super Sensitives, like Steph, they seem to grow a lot of their own foods or get them from local farmers that they can view the growing practices, etc. I am always in awe at the amount of gardening, even in the colder months, she does. It exhausted me to think about! But I want to try her winter gardening, maybe next winter. I have been watching where, in my yard, gets the most winter sun. I think, now that I have more energy, it might be fun to try.

1

Share this post


Link to post
Share on other sites
Ads by Google:


I don't make many calls anymore -- my first year I found email contact with companies preferable as then there was a paper trail of the conversation and I could share any pertinent intel here.

My calls nowadays are limited to a few processed items I buy for my kids - these are very rare as we use mostly non-processed foods. I do use BRM, Pamela's and Betty Crocker flours and baking mixes on a regular basis for the rest of the family.

With time I think you will get a better sense of what items need verification -- until then -- hang in there :)

0

Share this post


Link to post
Share on other sites

Gluten test strips?

Is there such a thing? And then I have trouble with corn too.

0

Share this post


Link to post
Share on other sites

Sorry. I clicked to this from the " new content" list. I didn't see it was super sensitive section.

For the Super Sensitives, like Steph, they seem to grow a lot of their own foods or get them from local farmers that they can view the growing practices, etc. I am always in awe at the amount of gardening, even in the colder months, she does. It exhausted me to think about! But I want to try her winter gardening, maybe next winter. I have been watching where, in my yard, gets the most winter sun. I think, now that I have more energy, it might be fun to try.

Just let me warn you that it mainly winter harvesting, not winter gardening. Things don't grow much when it's cold and the days are short. They more keep in the ground outside. You need to start things at the end of the summer. Of course, that depends on your climate. I'm in zone 6. Look for books by Elliot Coleman. He is the winter gardening expert.

0

Share this post


Link to post
Share on other sites

Just let me warn you that it mainly winter harvesting, not winter gardening. Things don't grow much when it's cold and the days are short. They more keep in the ground outside. You need to start things at the end of the summer. Of course, that depends on your climate. I'm in zone 6. Look for books by Elliot Coleman. He is the winter gardening expert.

Yeah. You gave me a link to it before. I'm in Kansas City. We had such a mild winter last year it would have worked well. Maybe not tomatoes tho :(

0

Share this post


Link to post
Share on other sites

Zone 3. The temp is below zero of late. People do it; the heat would only be worth it if one had to, for sure.

I do have a garden in the summer and freeze and can. This has really been a blessing for us. There isn't any gluten in the tomatoes, if I can ever eat them again.

Diana

0

Share this post


Link to post
Share on other sites

I did come across a garden blog of someone in Wyoming who harvests vegetables all winter from unheated tunnels. I can't find it now since the forum where I posted it is down. I can't remember where in Wyoming, but it looks like zone 2 or 3. Reading that is what gave me the courage to try it here.

1

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      106,413
    • Total Posts
      930,427
  • Member Statistics

    • Total Members
      63,837
    • Most Online
      3,093

    Newest Member
    Lynette7561
    Joined
  • Popular Now

  • Topics

  • Posts

    • I just got a call from the Kaiser GI department. The doctor who performed the endoscopy was supposed to call me with the results and instead the receptionist did. She said "Dr. X says your biopsy was normal and you do not have celiac disease." Word for word, that's it! So not only did I not get to talk to her the day of my procedure, but not at all! They are printing copy of the biopsy pathology report for me and I'll get it tomorrow. I want to see if it says how many samples they took. At this point, I still feel like crap, still have symptoms and I'm going to try a gluten-free diet to see how I improve, get blood tests again eventually. I'm moving out of state in the summer and hopefully will find better doctors.          
    • I am curious which gene you have?  DQ6?
    • Tapioca is also a common source for "modified food starch."
    • Thanks for all your help. I got my new test results in. I'm surprised by how fast they came back. It is a different lab (different insurance) and fortunately, it is easier to read, but unfortunately, the results still seem a bit off from a clear cut answer.  Gliadin DP Igg was elevated,  along with my EMA.  The tTG IgA was not elevated on this test, although it was equivocal last time but on a completely different scale since it was from a different lab.     It seems odd that the tTG IgA is lower. Does anyone know anything about that?  At the same time, EMA and Gliadin DP IgG are higher.   I appreciate everyone's input. Until now, I have only been seeing an endocrinologist and my primary care.  They both seem to be aware of celiac but not incredibly confident in navigating the diagnosis.  My endo shrugged off the first test results as not that high.  Obviously, I don't want to have celiac, but I wanted a second opinion.  I was glad that my primary care wanted to at least look at tests again. I'm not sure yet what the next steps will be.   Celiac Serology Profile with Reflex to Endomysial Antibody (EMA), IgA Titer by IFA   NAME VALUE REFERENCE RANGE F Endomys. IgA Screen Positive  A Neg. at 1:5 ("") F Endomys. IgA Titer 1:10  A Not Indicated (titer) F IgA 161 70-400 (mg/dL) F TTG IgA 10.7 0.0-14.9 (U/mL) - Reference Range: - 0.0-14.9 U/mL = Negative - >=15.0 U/mL = Positive F Interp Data See Note  ("") - Test Negative Positive - Gliadin IgA 0.0-14.9 >=15.0 - Gliadin IgG 0.0-14.9 >=15.0 - TTG IgA 0.0-14.9 >=15.0 - EMA Titer >= 1:5 F Interp Test: See Result Note:  ("") - RESULT INTERPRETATION: - Results support a diagnosis of Celiac disease. - TTG, IgA EMA,IgA AGA,IgA AGA,IgG Total IgA - -------- ------- ------- ------- --------- - Neg Pos Neg Pos N/A F Gliadin DP IgG 16.7  H 0.0-14.9 (U/mL) - Reference Range: - 0.0-14.9 U/mL = Negative - >=15.0 U/mL = Positive F Gliadin DP IgA 4.3 0.0-14.9 (U/mL) - Reference Range: - 0.0-14.9 U/mL = Negative - >=15.0 U/mL = Positive
    • In the rare instance that "modified food starch" is made from wheat, it will say so in the ingredients or Contains statement.  If you wonder what it is made from, email or call and ask.  I think its usually corn or potato Progresso is part of a large company.  they would not label something gluten-free unless they know it is.  Its a law in the US and Canada.    
  • Upcoming Events