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Showing content with the highest reputation on 02/18/2015 in all areas
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I made some pasta tonight, and normally, would use del monte or hunt's. I decided to try out Barilla pasta sauce because it did not list anything I was allergic to. I am allergic to soy, and both Ragu and classico have soy in them. So I ate my pasta with the barilla sauce, 2 hours later, my body had started to become shakey and my stomach hurt. Then I had...1 point
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Hi Ya , yes I have access to my records. Now if I only knew what I was looking for?? But for me this not important. I already know not to eat or drink certain ones. And I also push the packet on occasionally. Whatnisnto be learned? -
Hello, Jeff and yes, PTL! The word "marker" is typically used in connection with gene testing but gene testing is not usually where testing for celiac disease starts. It usually starts with blood work looking for antibodies that are more or less specific to celiac disease. The most popular antibody test ordered by doctors is the tTG-IGA test but there are others. Here is an overview: Do you have access to your medical record/test results online? What is your next step with this? I assume you are not yet eating gluten free. -
By knitty kitty · Posted
@lizzie42, I have dermatitis herpetiformis outbreaks when I am exposed to foods high in iodine. Iodine can cause dermatitis herpetiformis to flair up badly. So I avoid high iodine foods like dairy products, crustaceans (shrimp, crab, lobster, shellfish), Eggs, and iodized table salt. Spinach, potatoes, kale, and kelp are high in iodine, too. The antibodies that cause dermatitis herpetiformis are tTg 3 IgA. The tests for Celiac Disease measure tTg 2 IgA antibodies. The dermatitis herpetiformis tTg3 antibodies can hang around for two years or more and become more active when exposed to iodine without having gluten present. Dermatitis Herpetiformis is pressure sensitive and... -
By Scott Adams · Posted
The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat. -
hi Ya Trent, I really like my gastroenterologist; he mentioned it casually. maybe he thought I knew it. These tele appointments are good for getting to the point. I think he used the marker word. I will ask. PTL.
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