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  1. 2 points
    This article contains incorrect, misleading, and incomplete information along with a lot of off point discussion and typographical errors. Please edit or ask someone to edit it for you. For the readers, please refer to credible sources like physicians or dieticians for information like this.
  2. 1 point
    I purchased the brownie but haven’t eaten it yet. It came wrapped and certified gluten-free. I read above that some people might have gotten glutened. Maybe the brownie was touched by someone who touched the donuts and then by touching the wrapping, since there was gluten protein stuck on the wrapper it got on your hands.
  3. 1 point
    That's very interesting. I have personally noticed that I seem to be much more sensitive to barley as well. Beer-related CC is the bane of my existence. I stopped drinking beer (which I loved!) long before I was gluten-free because I noticed that I would get tremendously ill every time I drank beer, but not other alcoholic beverages. I did sort of notice that I had more problems when I visited (and ate with) my parents, who are highly bread-centric, but this was not as apparent as the beer connection. I tried to do research on this - I think there could be some commonality between this and the variance in individual reactions to avenin/oats - but it doesn't seem that anyone is interested in this question.
  4. 1 point
    TTG IgA TTG IgG DGP IgA DGP IgG EMA Why the complete panel? Researchers thought the best test a few years ago was the TTG. Great test, but does not catch all celiacs (like me, others like me, and small children). Some celiacs are seronegative. Some might be Immunoglobulin A deficient (IgA). http://www.cureceliacdisease.org/screening/
  5. 1 point
    Thank you for responding. I also noticed my nose won't stop running but that might be the ragweed lol. I am getting tested for Celiacs this week. I just am feeling better. I do have a lot of energy, maybe too much. I am afraid of crashing. So, I think I will start walking when I have the energy. I don't do much dairy as it is as I have a mild reaction to it already. Yesterday was really the first day I was starving like Marvin in a vegetable garden. Luckily I do all my cooking already for the most part, so cooking at home is all we have been doing and my entire family has been supportive. I'm excited for the journey.
  6. 1 point
    First you need to understand that when it comes to research & peer reviewed medical studies, dh is like the bastard stepchild of celiac. There haven't been enough studies on classical celiac; when it comes to dh, there have been precious few. We are lacking a ton of hard info. on it. For 7 years, I have been researching dh & I am a research freak. I have never found anything that explains why you can break out with dh, get it correctly biopsied & it comes up negative if you are gluten-free. Yes, the antibodies are there & that's why you break out -- why doesn't it show in a biopsy??? But I can tell you that happens ALL THE TIME. I can give you my thoughts & opinion based on my own experiences as well as those of people on this site for those 7 years combined with the scant amount of reliable studies out there. First, dh is crazy sensitive to the tiniest amount of gluten. You may have been getting low, low amounts of cc fro a long time but didn't know it b/c you didn't react. Did you know that most of those with dh have much fewer, milder GI symptoms that the classic celiac? Tis true. So I submit you were getting enough gluten cc to trigger the immune response which deposited the antibodies. Then it was just a matter of time. What kicks it off? Many things can, maybe a combo of several. Stress, illness, pregnancy, an accident, or a glutening. We don't know how long the antibodies can sit under the skin. I can tell you it can be years & years. Medical texts say up to 10 years & some say for as long as you live. Were those people being ultra careful not to get cc'd? We don't know b/c these reports are based on doctors observation & treatment of their patients & that of course relies on what the patients related to the doctor about their compliance to the diet. Personally, I think it can depend heavily on how long you went undiagnosed -- however many years those antibodies were building up under your skin w/o your knowledge. I know that I had celiac as far back as 8 or 10 years old b/c I figured out that any time I ate anything that had malt in it; I got sick as a dog -- GI kind of reactions. I learned not to eat malted milk balls or Carnation Instant Breakfast Chocolate Malt flavor or Malt-O-Meal crackers among other things. Wheat did not seem to affect me but boy I'll tell you, malt sure as heck did! When I became a teen & experimented with beer -- I wasn't even thinking about beer having barley (malt) in it. Woo boy!!! Was I ever miserable! There were other symptoms of celiac back then but who knew? Now I can piece it all together. So let's say from 10 yrs. old to 55 yrs. old = 45 years. Yes, I had very mild, minor dh for several years off & on before the mother of all out breaks happened. So in answer to this question, yes, it could very well be or it could be that combined with a lot of previous exposures.
  7. 1 point
    Maybe you do not have celiac disease or a gluten sensitivity. Maybe it is a FODMAP issue or another illness (like H.Pylori). Unfortunately, celiac disease testing requires you to be consuming gluten daily for 8 to 12 weeks prior to a blood draw or 2 to 4 prior to an endoscopy. You can remain on a gluten free diet or consider getting tested. Only you can decide what is best for you and to help you adhere to the diet. https://www.cureceliacdisease.org/faq/what-is-a-gluten-challenge/
  8. 1 point
    I am grain free, except for the occasional treat. I have been following a low carb, high fat diet for four years now. My diabetes has not progressed and I do not need any medications. My old doctor was skeptical, but since then even the American Diabetic Association has come around (they say lowering carbohydrates is just too hard for most people, which is not true). Not mention my great HA1c test results. Hard to dispute lab facts. Too many carbs has probably contributed to our obesity and diabetes (type 2) crisis. We were misled when the government advised people to cut down on fat and to increase carbs (the old food pyramid). The reality is diets are so individual. There is no “one size fits all” when it comes to nutrition. I do cheat on this diet when I travel or on vacation, but NEVER cheat on my gluten free diet. Here is a good video about the diet: https://m.youtube.com/watch?v=da1vvigy5tQ Like celiac disease, it is up to you to manage your diabetes and not your doctors, though there are drugs (those have side effects) and insulin (good) available should you need it. My breakfast? Usually Greek yogurt with added heavy whipping cream and some blueberries. Then two eggs with added melted butter and coffee with heavy cream and/or bullet proof coffee with coconut oil, cream and butter! I like to add some veggies smothered in butter too. Oh, if you have celiac disease, watch for Type 1 (LADA) diabetes. You can develop it as an adult and it usually presents slowly. If your blood sugars are super high, get your antibodies tested (e.g. GAD).
  9. 1 point
    Contact the manufacturer and ask about the gluten. Some say the hand soaps, lotions, shampoos do not matter, I say if you touch it with you hand casually then touch your food, a mint, gum, lips, etc your going to evetually gluten yourself. Heck those of us with long hair can attest that it blows into your mouth randomly with a fan or wind. Everyone is different with timing, and the time a exposure effects us. My mental quirks with gluten last less then 48 hours...but I have recently noticed other symptoms can wax and wane up to 6 weeks after a small exposure. So you do not know if it was a one time freak exposure with food, play dough, a snack at a friends house, candy, or perhaps she touched something with flour dust on it and touched her mouth/food in the past few weeks. Give it some time and research everything, double check, things, email manufactures and if in doubt about something just throw it out.
  10. 1 point
    Milk has no inherent danger to celiacs. The problem is that as the intestinal villae are damaged by celiac disease, and they are the portion of your tract that processes lactose, a celiac will normally be unable to process lactose until and unless the villae have healed. So if dairy products cause no discomfort, you are processing them well enough, they will do you no special harm in any case. Oats are a whole other badly understood issue. Normal agricultural practice is to rotate crops in order to allow the soil in fields to recover from what one or another crop depletes. And with farmers, it is normal to rotate wheat one year, oats the next, in the same field. No matter how well the wheat is harvested, there is ALWAYS going to be some wheat going to seed and growing back in the following year--and that means there is always going to be some wheat in your oats. UNLESS the oat farmers have been very careful and make a point never to rotate that field with wheat. The ones that are certified organic and gluten-free from usually higher priced smaller farms? Will be doing that. But no large commercial grower is going to do it that way. And of course, there is going to be cross-contamination if the two are processed in the same plant or on the same line. So, Quaker or Kellogg's will always be a risk. Someplace like Bob's Red Mill, much less likely.
  11. 1 point
    Welcome John! We are glad you joined us! :)
  12. 1 point
    I have had a couple of blood tests and all are ok. I'm not constipated and I've started drinking organic vinegar in the mornings. I"m pretty careful with my food. Lots of fruits and veggies, no beef or pork, either chicken or turkey and sometimes fish.
  13. 1 point
    Celiac.com 07/03/2015 - For people with celiac disease or gluten intolerance, accidentally eating gluten can have numerous undesirable consequences. Symptoms of gluten-exposure among people with celiac disease can vary, but main problems and complaints include: upset stomach, stomach pain, inflammation, diarrhea, gas, bloating, indigestion, heart burn, skin rash or breakouts, and nerve and arthritis pain, among others. If you're one of these people, then you likely work pretty hard to make sure everything you eat is gluten-free. But what can you do if you accidentally eat gluten? Officially, beyond simply waiting it out, there is no clinically accepted treatment for people with celiac disease or gluten sensitivity who accidentally eat gluten. However, there are things that many people claim will reduce the suffering and promote healing when this happens. Here are the best home remedies for accidental gluten ingestion, as submitted by readers to our gluten-free forum. The main goal is to reduce or eliminate the worst immediate symptoms, including pain, inflammation, diarrhea, gas and or bloating, etc. The secondary goal is to rebuild gut health. So what works? Or, what do people say works for them? The remedies listed below are not ranked in any particular order of importance or efficacy. Fasting—Recent studies indicate that fasting for a couple of days can help to reset the immune system, which might be beneficial for those suffering from an adverse gluten reaction. Be sure to check with a doctor before fasting, just to be safe. Digestive Enzymes-- For many people, digestive enzymes seem to help the bloating. Many people claim that such enzymes help provide relief, especially against small amounts of gluten. Two such products are Eater's Digest by Traditional Medicinals, and Gluten Defense digestive enzymes. Green tea or peppermint tea. Many people have reported that green tea is also helpful. Peppermint tea is said to promote muscle relaxation, and can help for gassy stomach issues. Strong gluten-free peppermints will work in a pinch. Imodium seems to help some people control associated diarrhea. If you have diarrhea, be sure to drink water with electrolytes to help replace lost fluids. Pepto-Bismol—Some people take Pepto-Bismol to help relieve stomach upset. Marshmallow root can help to sooth stomach and gas pain. Antihistamines—Some people claim to find relief with antihistamines, such as Benedryl, Clatratin, or Zyrtec. Often these are used in combination with other remedies Probiotics—Many people find probiotics to be helpful, especially as part of a general gut maintenance program. Probiotics are generally more helpful in advance of accidental gluten exposure, but many people take them after exposure. Either way, it certainly can't hurt. Broth—Many people with celiac disease, gut and/or nutritional issues turn to broth for help in building gut health and proper nutrition. Good old fashioned beef, chicken or fish broth can be a beneficial part of a healthy gut regimen. Broth also has many health properties beyond gut healing. Tummy Rescue Smoothie: This recipe was developed by a celiac.com reader in response to his own "gluten emergency.” The healing properties of each ingredient are also listed. Puree in blender until smooth, and slightly thickened. It is most soothing when consumed while still warm from the hot tea. Tummy Rescue Smoothie: 1 cup hot freshly brewed nettle leaf tea (anti-histamine, anti-spasmodic) ¼ cup Santa-Cruz pear juice (flavoring/sweetener - pears are the least allergenic of fruits) ¼-½ teaspoon whole fennel seed (reduces gas & bloating) 2 Tablespoons slippery elm powder (healing & soothing to mucous membranes and the gut) 1 Tablespoon flax seed oil (soothing, anti-inflammatory) ¼ - ½ cup rice milk (hypoallergenic, use to thin to desired consistency) This smoothie is best consumed in small sips over an hour or so. Magnesium also helps with pain and relaxes muscle spasms, so taking a little extra magnesium may be of benefit. For severe symptoms, drink the smoothie while reclining in bed, with a warm castor oil pack over the abdomen, covered by a heating pad set on low. Do not leave the pack in place for more than an hour. Longer-term strategies include rebuilding intestinal health with an anti-inflammatory diet, taking supplements like L-Glutamine, coconut oil, fat-soluble vitamins A, E, D, and K, Calcium, Magnesium, B-Vitamins, Essential Fatty Acids (EFA's), and probiotics, including acidophilus for about a week to get intestinal flora back in order. This list is not intended to be authoritative or comprehensive. Nor is it intended as medical advice, or as a substitute for medical advice. As with any health remedy, do your research and make the choices that are right for you. If you have any thoughts or insights on how best to treat accidental gluten ingestion for people with celiac disease or gluten intolerance, please share them in our comments section below.
  14. 1 point
    If you're going to go to a gastroenterologist for the endoscopy/biopsies do not stop eating gluten yet. After testing is done and your celiac diagnosis is confirmed here are some suggestions to get you started with the diet: If you're currently on a meat, potato, and veggies diet then relax because this is gonna be easy. If not you might want to switch to a meat, veggies, and potatoes diet at least for a while. So here's what I found out regarding food: Note: insert the words "gluten free" in every item mentioned as some of the companies also sell non gluten free stuff. It's tedious to write that phrase all the time. Get a chest freezer to store all of your frozen gluten-free foods. Makes things easier. Bread: - Canyon bakehouse without question is the most realistic tasting bread. They have white, fake rye, multigrain and bagels (the bagels are fantastic). - Schar baguettes are decent. - Katz makes an English muffin that, after toasted, reminds me of a real one provided it has stuff on it like butter. I think that's the brand. - Etalia has a good boule if you prefer artisan bread. (Colorado) Pizza crust: - Schar makes a good thick and chewy crust. - Udis makes a good thin and crispy crust. - Etalia makes a great New York crust. (Colorado) Pasta: - Barilla makes the best pasta. Tastes like normal pasta. Spaghetti cooks the best. Flour: - Pamelas all-purpose flour is great for making gravy and batter for fried foods. Cereal: - Envirokidz Gorilla Munch cereal is a yummy equivalent to corn Pops. Cookies: - Goodie Girl mint slims - fantastic girl scout mint cookie equivalent - Kinnikinnik makes a decent Oreo equivalent. - Kinnikinnik makes a good nilla wafer - Mi Del makes a great ginger snap. Cake: - Betty Crocker chocolate cake mix tastes the same, but you have to get the cooking time exactly right. It is a very small window of time. Too long and it's too dry. - Udi's blueberry muffins after 8 seconds in the microwave are addicting - Katz chocolate donut holes are fabulous Frozen meals: - Udi's Chicken Florentine is addictive and Broccoli Kale lasagna is a good white lasagna. Restaurants (not from personal experience, just from research) - Chinese – PF Changs. Employees are supposedly trained in gluten free. - Burgers – In N Out. The only thing here that is not gluten free are the buns so it is very easy for them to do gluten free. They are also trained in it. They are only out west. Road Trip! - Outback steakhouse. Employees are supposedly trained in gluten free. How good they are depends on where you live. If you are willing to cook from scratch it's fairly easy to make a good gluten free equivalent to your favorite foods.
  15. 1 point
    Allrighty then, let's do a little detective work here. Firstly, if you dig into the references listed for the link cyclinglady posted - this one: https://medlineplus.gov/ency/article/001480.htm You will find they have all been picked up from earlier articles/publishings of studies. For example, let's follow the trail of the second reference listed since it is also a US Govt. listing. This is the one I'm talking about: Cardones AR, Hall RP III. Pathophysiology of dermatitis herpetiformis: a model for cutaneous manifestations of gastrointestinal inflammation. Immunol Allergy Clin North Am. 2012;32:263-74. PMID: 22560139 www.ncbi.nlm.nih.gov/pubmed/22560139. Note the year on that reference. It is listed as 2012. The link at the end of that reference leads you to here: https://www.ncbi.nlm.nih.gov/pubmed/22560139?_ga=1.201277867.466001716.1476489003 If you look at the top, you will see the date listed as May 2012. But wait.....that date of May 2012 is only the date it was published in PubMed.gov. So let's Google & see where this thing actually comes from. We Google the title of the study: Pathophysiology of dermatitis herpetiformis: a model for cutaneous manifestations of gastrointestinal inflammation Ah, we see the second 2 listings there have dates of 2011. So we continue to follow the paper trail. Let's click on the second on there. This is what we get: http://www.derm.theclinics.com/article/S0733-8635(11)00038-6/abstract We look at the top & see this study was published in July of 2011; 10 months prior to the listed reference in the ncbi link originally listed. So we know that this article was written sometime prior to July of 2011. Why is the dating of this important? In this particular case, it is very important because of the subject of the OP's question & the contention of her doctors which is that you can have dh without celiac. The date is important because new guidelines were established for nomenclature & classification of celiac disease in 2012. Prior to that time, there was a certain amount of doubt that dermatitis herpetiformis was seen strictly in celiac disease alone. As research became available then it was widely determined that dh does indeed occur only in celiacs. See this for evidence of when they changed the guidelines. https://bmcmedicine.biomedcentral.com/articles/10.1186/1741-7015-10-13 The Chicago Celiac Disease Center states that dh IS celiac disease in no uncertain terms. It doesn't get any more cut & dried than this: http://www.cureceliacdisease.org/faq/what-is-dermatitis-herpetiformis-dh/ http://www.cureceliacdisease.org/faq/can-a-skin-biopsy-for-dermatitis-herpetiformis-dh-confirm-celiac-disease-or-is-an-endoscopy-still-needed/ I might mention that up until the new guidelines came out; a diagnosis of celiac in regards to dh required a positive dh biopsy AND a positive endoscopic biopsy or positive blood work. With he new guidelines in 2012, they dropped the other requirements and all that is required is a positive dh biopsy. And finally, there is this research that I did back in August of 2012. The UK link doesn't work anymore as they have an entirely new website now than they did back then.
  16. 1 point
    I have had a celiac reaction to gluten in Trader Joes Organic Rice pasta both times I've eaten it. I was late diagnosed with Celiac Disease nearly three years ago, and inadvertently eat something with gluten in it about a half dozen times a year. I'm getting pretty good at identifying what caused the problem, though mostly it's from dining out. Each time, I try and identify the source of the gluten, to prevent it from happening again. Trader Joes has created its own gluten free logo, a g with a sprig on the top right. There is no peer review associated with Trader Joes claim that these products are free from gluten. That is, no one else is testing their claim, and their method and results in deciding that a product is gluten free is not available or open to external verification. In fact they say "no gluten ingredients used" rather than gluten free, something that immediately made me suspicious. Whether they are being naive or just cynical, this is purely a marketing ploy that tricks people into buying their products thinking they are gluten free. It is not helpful information, as they claim. When I delved further into Trader Joes "No Gluten" logo, I noticed that they had a disclaimer "use at your own risk". Correct me if I'm wrong, but this tells me that they don't even stand by their "No Gluten" claim themselves. The USFDA has a proposal to allow companies to call a product "gluten free" if it contains less than 20ppm of gluten. Interestingly, the test for the presence of gluten can be tested to 5ppm. For this reason, in Australia and New Zealand, countries that have the strongest Gluten Free product labeling laws, you can only call a product "Gluten Free" if it contains less than 5ppm of Gluten. That is, you can only call a product Gluten Free if you test it for Gluten using the best available test, and the test cannot find any gluten present. Europe, the UK, USA and Canada either have or are proposing laws that allow products to be called Gluten Free if they contain less the 20 parts per million (ppm) of Gluten. There's a certain obvious common sense approach to Australia and New Zealand's Gluten Free labeling laws, and you have to wonder why any country would propose a law that allows a product to be tested, to be found to contain 5 to 19 ppm of gluten, but still be able to be labeled Gluten Free. This a very strange kind of insanity, and is definitely not in the interest of people with Celiac Disease, the primary buyers of Gluten Free products. Australia and New Zealand have the most stringent labeling laws regarding labeling for gluten containing products, and labeling a product as Gluten Free. These two countries show that it is possible for the labeling laws to really look after the health interests of the gluten allergic and intolerant public. Despite claims by industry "experts" that this approach is unfeasible, our governments need to look to these countries on how to best serve the public, and stop pandering to industry special interest groups and corporate lobbyists. Industry will always lobby government to put in the weakest labeling laws, as this will maximize their profits. I'm not blaming them for that. But I expect my government to look after my health interests before industries bottom line. Write to your member of parliament, your congressman, your state senator, your local media, and tell them that "Gluten Free labeling should be legislated to mean the product contains NO DETECTABLE GLUTEN. Anything else is a scam." Further reading: Mealanie Weir's article about Gluten Free labeling New UK Gluten Free Labeling Laws Latest news regarding USFDA proposed labeling legislation New European Gluten Free labeling legislation Article on Gluten Free labeling laws in Australia and NZ - world's best practices Trader Joes "No Gluten" logo - note, they say use at your own risk
  17. 1 point
    Well the histology of both shows villous atrophy, and both do not respond to dietary changes, so it seems possible that they are one in the same. But at the same time, you have to develop celiac disease first, in order to have refractory sprue. And you have to eat gluten to develop celiac disease. So if someone who is predisposed to refractory sprue never eats gluten, they will never develop celiac disease, and thus, never develop refractory srpue. While someone who is predisposed to autoimmune enteropathy will develop it no matter what they eat. I could be wrong, but I think it makes sense. -Brian
  18. 1 point
    I've heard that some shredded cheeses are coated with flour to prevent them from sticking together!!! I wish they would list that on the package! Be carefull!! Connie
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    • 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. Celiac panel: 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: ttg/DGP- Negative 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!
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