-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Support Our Content
Leaderboard
-
October 8 2017
2 reputation points
1 reputation point
1 reputation point
October 6 2017
1 reputation point
1 reputation point
1 reputation point
October 5 2017
2 reputation points
1 reputation point
1 reputation point
October 4 2017
3 reputation points
2 reputation points
1 reputation point
October 3 2017
-
Celiac.com Sponsor (A19):
-
Member Statistics
-
Celiac.com Sponsor (A20):
-
Forum Statistics
-
Total Topics121.4k
-
Total Posts1m
-
-
Celiac.com Sponsor (A22):
-
Who's Online (See full list)
-
Celiac.com Sponsor (A21):
-
Upcoming Events
-
Posts
-
Thank you very much!! Really helpful!
-
By Janet McAlpin · Posted
Will do! Here are some other test results from the last few days using the Elisa Technologies tests. All of these products tested Gluten Free, ( or more accurately, under 10ppm) - Teddies crunchy Peanut Butter - Philosopher Foods Sprouted Almond Butter - Jacobsen Salt Co Black Garlic Ginger Salt -
By Wheatwacked · Posted
Yes, it is important to get 25OHD blood and PTH tested and monitored. My doctor tests me 4 times a year along with homocysteine and the other blood panels. Massive vitamin D doses under a doctors care can raise vitamin D level quickly, but those doses wear off in about three months, so either sun or supplementation needs to be instituted in order to not lose the gain. There have been numerous clinical trials on kidney transplant patients with doses as high a 1.5million IU with no ill effects. But those are a one time bolus under the care of doctors. One conumdrus of these really high dose supplements is a higher incidence of falls. The answer is that the patient feels so good, they are more active than usual before regaining strength and balance. -
Yes, 50k IU daily would be an a short term front end loading dose for those having critically low levels but you wouldn't want to take it for an extended period.
-
That's 20ppm, not 20,000 ppm. https://www.fda.gov/food/nutrition-education-resources-materials/gluten-and-food-labeling "The rule specifies, among other criteria, that any foods that carry the label “gluten-free,” “no gluten,” “free of gluten,” or “without gluten” must contain less than 20 parts per million (ppm) of gluten."
-
