Last I checked, the dream bar uses gluten-free rice crisp cereal (no barley malt). It does contain a lot of milk ingredients, which might upset your stomach if you have issues with lactose/dairy. You could be ultra sensitive (I am and can't eat most processed gluten-free foods), but I think this product is relatively safe, being that it is sealed and certified.
Are you also getting drinks at Starbucks? If so, that would be my first worry. Though many of the drinks they serve are devoid of gluten ingredients, the place is CC nightmare. This is especially true of anything that is not black coffee, since they use the same blenders, frothers etc.
If you sit around and watch a coffee place for a bit, you'll probably see some stuff that you won't like - dumping equipment in the sink (full of crumbs) then only rinsing quickly, using rags lying on the crumby counter to wipe down spouts/clean equipment, storing cups/lids below where baked goods are prepared etc. Some independent coffee places even use pasta to stir coffee (WTF). To be fair, Starbucks acknowledges that nothing other than pre-packaged stuff is guaranteed to be gluten-free.
I'm not saying this to make you paranoid, just some food for thought on ways that otherwise safe-seeming orders (eg. drinks) could go wrong. To be clear, I do sometimes get coffee/packaged snacks when traveling, but I take a close look at what's happening behind the counter before I do so. If the coffee prep station is far away from the baked goods/bagel prep, I feel much better about it.
My family is British/Irish, so I was doomed 😂. Every meal involved some sort of bread/baked good side. RIP cultural event participation.
The closest I could get to an answer on relative severity of reactions between the different grains was that the different HLA genes result in the immune system recognizing different parts of the proteins. So, I suppose, depending on which HLA genes a person has, their system may bind more strongly to certain grains in the gluten umbrella. From my limited understanding of the studies I read, it did seem to support the idea that there are sub-types of celiacs. I would think there are also implications about enzymatic-based therapies (ie. enzyme might not render the proteins unrecognizable for some HLA types, especially less common ones).
I myself am DQ2.2 homozygous, which is one of the less common genetic combinations (in Northern Europe, at least). Most of the research is done on people who are 2.5/X, or cell cultures derived from people with this genetic combination. I wonder what nuances we might be missing because of this limitation.
Does anyone else have trouble eating Starbucks Marshmallow Dream Bar? As I understand from previous posts I've seen about this product, thrye used to include barley malt in the rice krispie itself. However, this Dream Bar is considered gluten free, and is even certified NSF. I also can't see anything in it that should give me a reaction. However, it seems to in terms of gassiness, and itching. Is it possible it could be considered another ingredient?
Hi all, I'm new to all this gluten sensitivity/celiac stuff and just got my test results. Of course I had to go googling lol, and now Im confused by the results. I hope you guys can guide me a little. Ive always had mild to moderate tummy troubles. Gas, bloating, random bouts of diarrhea and from 15-18 chronic diarrhea they told me was ibs, gave me prilosec, immodium, and told me to avoid fatty foods. It eventually subsided, which I accredited to my probiotic regimen I did. I still had chronic gas and bloating after eating, and indigestion at night if I ate too late. So fast forward 15 years, Ive gone on the Paleo diet a few times with my husband (I only did it to keep him motivated and it seemed like a fairly health way to eat, I did not suspect a problem with gluten) and discovered a complete disappearance of symptoms when avoiding gluten, and a return when I quit eating a gluten free diet. So last week I asked my doc for a celiac panel. They ran a celiac panel and a gluten sensitivity test. Here were my results.
Endomysial Antibody IgA- Negative
TTG IgA- <2 range is 0-3, so this was also negative
My IgA was in normal range, not IgA deficient
Gluten Sensitivity Test:
Antigliadin IgG- 137 Positive normal range <19
The lab note says results suggestive of non celiac gluten sensitivity
The NP just said the sensitivity test was positive and referred me to a GI doc.
I got nosy, started googling and if I'm understanding correctly, this could still be Celiac's? Or think the lab is right with sensitivity?
Could it be something else? I thought I read it could be other autoimmune disorders? Ive been diagnosed with hypothyroidism since I was 18 (Im 33 now).
Im definitely going to my GI appt. but Im a little freaked out by getting a scope lol, which I figure they'll suggest. But I guess Im just curious if there's a likelihood this could still be celiacs with those results? If it's a sensitivity, are there other tests they'll want to run? Anyone on here ever been diagnosed with a sensitivity instead of celiacs?
Thanks in advance!
Thanks, BergieF. I think the fact that her symptoms appear primarily behavioral has been really confusing for me as a non-celiac parent trying to navigate this. She becomes so beligerant about things that are so meaningless. I thought for years that she had a mental illness, and there still might be something. I have to nail down the gluten stuff in order to know what's what, but the gluten is such a mine field. Everyone's thoughts, advice and experience here is incredibly helpful!