anonymousplease
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On 4/18/2019 at 3:26 PM, cyclinglady said:
Tate’s are gluten free (gluten-free). All their gluten free cookies are made in a dedicated gluten-free facility and are tested to under 5ppm.
https://www.tatesbakeshop.com/faq/
Your reaction? It was most likely an intolerance to Xanthan Gum or another ingredient in the cookie and not one that activates celiac disease. I have celiac disease and personally can not consume Xanthan Gum which is found in most gluten-free processed breads, crackers and cookies. That often leaves me to bake my own baked goods. Keep in mind that Tate’s gluten-free cookies are still “junk” food packed with sugar and carbs. Not exactly healthy, but sure nice to indulge in occasionally.
The article? It is almost 10 years old and a bit dated. It was about flours that are in theory gluten free naturally and were labeled gluten free as a result. But flours can be cross contaminated. This was a huge problem back in 2010 before the FDA set up gluten-free labeling guidelines as to what constitutes gluten free. Purchase four that has been labeled gluten-free today and it should be under 20 ppm. Purchase a certified gluten-free flour for piece of mind and it should be under 5 ppm (the lowest testing result you can get and no test can get to zero). I use Pamela’s gluten-free flour mix because it does NOT have Xanthan Gum.
Trisha Thompson is the best. I strongly recommend her Gluten Free Website. For a small monthly subscription, you can get reports on gluten-free products. You can even request that she test a product of your choice. It is like a mini Consumer Reports. Go Gluten Free Watchdog!
Hey thanks for your input. I appreciate the explanation and time spent writing it. I think its time for me to test for other allergies as well.
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In my experiences the blood test and biopsy are unreliable. It is possible, since you are very new to this, that everything you were eating was not gluten free. It takes a long time to understand where gluten can be hidden in products, and even certified gluten free labeling can be inaccurate. I would give it a try again, stick with it for at least a month. Do your own cooking with real ingredients at home if you have the time and can afford to. Do not eat any processed foods. Then see how you feel. Easier said than done, I know but it could really help you determine what is making you feel so ill. It sounds like you're having acid reflux or gerd, and that could be why your throat is burning or irritated. Try sleeping with your head and torso propped up a bit, use a couple pillows. Also try not going to sleep or allowing your body to be horizontal after eating for at least 1 hour. I experience acid reflux symptoms after getting "glutened" so I know they go hand in hand. Also gastroparesis is common in gluten sensitive people. Might want to look into that as well. Best of luck - and if you need any advice on brands or products to avoid or to eat don't hesitate to reach out. Been doing this for 10+ years.
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https://www.glutenfreedietitian.com/contamination-of-naturally-guten-free-grains/
I read this recently and it explained why I get glutened by baked goods consistently. Even when I make them myself with certified gluten free flours. I get sick from Tate's too. It's not a full blown gluten attack, usually it's pretty minor, but I never feel good after eating Tate's.
Withdrawal starting after 2 week?
in Post Diagnosis, Recovery & Treatment of Celiac Disease
Posted
I don't mean to sidetrack from the original post but would you mind explaining how you eliminated your GERD and acid reflux? Was it through a thorough gluten free diet? Because those symptoms for me have only become a problem after going gluten free. Especially that sulphur experience you describe. Happens to me about once every two years and is extremely unpleasant.