Oldturdle

An anecdotal update.  I am sure that Gliadenx only works for small amounts of cross contamination only.  I have taken one or two before eating "gluten free" foods at restaurants, and never had a problem.  Recently, I was at a pizza party at a restaurant, and thought "what the hell."  I didn't want to make a stink and insist that an expensive gluuten free crust be ordered just for me.  I took four Gliadinx capsules, and enjoyed three pieces of real pizza.  Later that day with much regret, I vomitted it all up.  Moral of the story, Gliadenx for cross contamination only!

Daura Damm, in the green bottle, is the best gluten reduced beer I have ever had.  It also has a respectable 6.6 alcohol content.  I order a case at a time from the local Total Wine store.

     I recently asked Perplexity, an A.I. model, about the gluten content of beer.  This is what I got.   

     "Traditional laggers range from 3.9 to 25 ppm.  American laggers range from 3.9 to 12.2 ppm.  Ales range from 15.3 to 120 ppm.  American pale ales ranged from 14.6 to 15.3 ppm.  IPA's ranged from 11.8 to 19.3 ppm.   Wheat beers ranged from 100 to 25,000 ppm."

     Should we believe this, or is this just a case of artificial intelligence hallucinating?  If less than 20 ppm of gluten is considered safe for most celiacs, does this mean that most celiacs can drink beer?  

     In full disclosure, since getting this A.I. answer, I have drank a couple of Stella Artois.  No ill effects, except the the desire for more!

Really stupid question, as promised.  If one opened up a GliadenX capsule, and dissolved the contents in a can of beer, would this remove the gluten?  Would it alter the flavor?  I have always loved, and have had no problems with, gluten removed beers, but can not seem to find any readily available where I live.  It would be nice to be able to go into a brewery, order a nice specialty beer, drop in a capsule, and drink away.  Am I dreaming?!

On 1/22/2024 at 11:18 AM, lmemsm said:

I ended up buying the Panasonic.  Am having trouble finding bread recipes that I'd like to try in it.  I did find one that I thought came out better than the commercial gluten-free bread I've tried:  https://www.cookingwithcamilla.com/vegan-gluten-free-bread-machine-loaf/  Still looking for others that use ingredients I don't have issues with.  It's not as easy to make gluten free bread in a bread machine as it is to make regular bread, but it does seem easier than making the bread completely from scratch.

Hey!  Scott Adam's experience with the Panasaonic bread machine, which he posted in response to your post, is making me rethink this whole matter.  I am fairly happy with Aldi's wide pan white loaf, but it is at best, a bland, innocuous piece of cardboard on which to spread peanut butter.  If a bread machine can make something better, without a lot tedious work, I am all for it.  I just wonder how you could slice such a loaf into nice, uniform slices?

On 11/16/2023 at 7:26 PM, lmemsm said:

I've had a bread machine for years and I miss making breads with it.  I did find a homemade gluten free bread recipe I could bake in the oven.  However, I miss making challahs and pizza crusts and other breads.  I always had a Panasonic bread machine.  My last bread machine did not have a gluten free mode and I'd rather buy one that's never been used for gluten containing breads.  Do others find it worthwhile to own a bread machine after going gluten free?  Would I be better off buying another Panasonic for familiarity or should I buy a Zojirushi?  Can a Panasonic do everything a Zojirushi can?  I'm assuming I can still use the same bread machine yeast and I just have to make sure to use gluten free flours and find gluten free recipes I like?  Are there any other gotchas or issues I need to be aware of?  Thank you.

I bought a bread machine with a gluten free setting, and after two years, I donated it, unused, to a charity.  I found that the extensive ingredient lists for gluten free breads, as well as the complicated recipes, overwhelming.  Also, gluten free bread recipes do not require kneading, and can be easily stirred together in a mixing bowl.  Further more, gluten free bread only raises once before baking. I came to the conclusion that a bread machine was not at all needed to make gluten free bread.  I know you can buy mixes to make gluten free bread in a bread machine, but these cost as much as a regular  loaf of gluten free bread.  My thoughts...

I received a very thoughtful gift from my brother-in-law for Christmas, a bag of Gluten free pancake mix!  This was purchased from a small, sustainable company located in the Berkshire mountains of Massachusetts.  The pancakes were very easy to make, and absolutely delicious.  They had all kinds of healthy wholesome organic ingredients, including flax seed, which gave them a nice texture.  It is so difficult to find healthy versions of our favorite glutinous breakfast treats, and I thoroughly recommend this mix.  It can be purchased at justameretreefarm.com.  

13 hours ago, Nita hearn said:

They sound delicious thank you I will give them a try.I do most of my own cooking as , like you I find all gluten-free food very dear and packaging small. It did take me a while to master the pastry.Gluten free wraps spread with mayo and cheese fold up and spread with butter and air fried os in oven are yummy too for a midday snack.

Good luck with thie pizzas!  Your roll ups sound interesting.  I had not thought about combining mayo and cheese in an air fryer.  Why not?!

Thank you so much for going to this effort!  I am guessing you may have a celiac in your family.  Most of the restaurants I have been to that are serious about their gluten free options have  a celiac in their family.  I have had some delicious gluten free meals at Thai restaurants.  They used rice noodles in a lot of their dishes.  Of course, the  gluten free  soy sauce and gluten free flour are a big step.  A nice crispy coleslaw would b e a good side, along with the potato salad.

     What city are you located in?  I would love to stop by!

21 hours ago, Moonchild94 said:

There is actually a brand who is gluten free that does do a sourdough bread, it is only slices right now, but its a gluten free sourdough. 

We are travelling in our RV for a while, which means we go into lots of different grocery stores all over the country.  It is interesting to see the difference in the amount of gluten free options being sold.  I am finding that basically, the more upscale the neighborhood and the store, the greater the selection of gluten free items.  At one very nice market in Marquette, Michigan, I did see gluten free sourdough bread being sold in a small pack of slices.  It looked very good, and very artisan, but oh so pricey!  We did find a small shop selling gluten free pasties, (midwestern meat pie,) in the same area. These we got, but have not tried yet.

Basically, the very best gluten free bread is barely acceptable, even if it is toasted with a lot of butter on it.  Since it is so expensive, and has basically no nutrition, I seldom go through more than one loaf per month.  My "go to" starch to have to have with lunch type meals is corn chips.

15 hours ago, Scott Adams said:

Celiacs should not eat this pizza, perhaps some with non-celiac gluten sensitivity can tolerate it, but sourdough breads do have lower gluten levels:

 

Thanks!  That artical was facinating.  It seems like the celiac immune response is a little more complex than I realized.  I am first in line when they invent a safe sourdough wheat bread for celiacs!

I just spoke with my step daughter who has a pizza food truck in Greenfield, Massachusetts.  She makes an old world, rustic type of crust.  She told me that she has been told that people who have bad reactions to gluten can eat this  crust.  She said that she uses yeast, and lets the dough "ferment" for three days before she bakes it.  I am wondering if this process might somehow breakdown, or deactvate the gliaden.

Hey.  This is a little off topic, but I had a very interesting conversation  with a woman the other day.  She told me that her daughter was diagnosed with celiac 20 years ago, and has horrible reactions if she ingests even a small amount of gluten.  She said, however, that there is one bakery in the area, (The Small Oven Bakery, in East Hampton, Massachusetts,) where her daughter can eat anything, including the breads, and not have any kind of a reaction.  I was most intrigued, but since we are just travelling through this area, I will not be able to check it out.  I went to the bakery's web site, and it said that the bread is baked in such a way that even those sensitive to gluten can tollerate it.  Has anyone ever heard of such a thing, or better yet, been to this bakery?

8 hours ago, trents said:

I would like to see some research done on the bearing that having one celiac gene vs. more than one has on sensitivity as well as if any one of the genes is associated with higher sensitivity levels to gluten. I have a suspicion that celiac gene variations may account for sensitivity differentials as well as intensity of reaction to getting glutened, amount of villi damage done by exposure, "silent celiacs", ect.

trent,  I have often wondered about that myself.  I have only one celiac gene.  (I forget which one ot is, but it is the most common one.)  Anyway, i am basically silent.  Scott Adams, the head of this sight, has mentioned that he has two celiac genes.  He has also written about how severe his symptoms were before diagnosis, and how baddly he reacts to accidental glutenning.  Yes.  It would make an interesting study.

3 hours ago, trents said:

Yes, someone posted that same study link recently on the forum or at least referred to it. Intentional cheating on the gluten-free diet in order to maintain good symptomatic tolerance would work for a lot "silent" celiacs but would not be advisable I think for many others who react violently to even small exposures. And if a silent celiac lost all tolerance to gluten because of strict adherence to the gluten-free diet, it wold be difficult to reinstate that tolerance. Maybe it could be done by starting with tiny amounts of gluten and then slowly increasing the amount over time until you got to the point where you could eat a macro amount without symptoms. I don't know. All in all, I would not recommend it.

trent, to me, the most intetesting finding of the study was the negligible difference in the small intestinal biopsy results between the cheaters and the strict adherents to the diet.  The study was done with silent celiacs, who cheated because they had no gluten ingestion symptoms, and they only did this weekly, or less often.  Apparently, the death rate was actually lower among the cheaters.  Anyway, this study is intriguing.  It would really be interesting to know what mechanism is at work that causes some people to have symptoms, and some people not to.  I just may break down and have that doughnut...

1 hour ago, Oldturdle said:

Thanks, Trents.  I have not really tried intentionally eating gluten since going gluten free, except for a couple of days we spent in a hurricane shelter last September.  The repercussions I had then were just a few loose stools a couple of days later.  The gluten effects may be worse now.  (If I am going to test it, it will be on a raised, glazed doughnut.  I dream about those!)  Incidently, a year after going gluten free, I had all the usual celiac malnutrition vitamin and iron blood levels done.  All were normal.  

     I have read that in the U.K., when older, asymptomatic folks are diagnosed with celiac, the physicians often don't even recommend they go on a gluten free diet.  The thinking is that it would be too much of a hassle for them to learn about, and strictly follow the diet.  Apparently, the expected increase in life span is negligible.

trent.  I will try to send the link for a very interesting study I found about liacs who occaisionally eat gluten.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7075003/

23 hours ago, RMJ said:

It may take a while for the antibodies or intestinal damage to reach an observable level, but that doesn’t mean that damage isn’t being done.  The tests have “limits of detection.” Antibodies have to reach a level that is detectable by the test.  Intestinal damage has to cover a large enough area that a random biopsy will find it.

Thank you.  That does make sense.

Thanks, Trents.  I have not really tried intentionally eating gluten since going gluten free, except for a couple of days we spent in a hurricane shelter last September.  The repercussions I had then were just a few loose stools a couple of days later.  The gluten effects may be worse now.  (If I am going to test it, it will be on a raised, glazed doughnut.  I dream about those!)  Incidently, a year after going gluten free, I had all the usual celiac malnutrition vitamin and iron blood levels done.  All were normal.  

     I have read that in the U.K., when older, asymptomatic folks are diagnosed with celiac, the physicians often don't even recommend they go on a gluten free diet.  The thinking is that it would be too much of a hassle for them to learn about, and strictly follow the diet.  Apparently, the expected increase in life span is negligible.

15 hours ago, Russ H said:

People with coeliac disease vary greatly in their symptoms and sensitivity to gluten. The generally accepted as safe level of gluten exposure is 10 mg per day. People start to show signs of intestinal damage above 30 mg per day. Studies show that some people with coeliac disease on a gluten-free diet can tolerate the occasional meal containing gluten without having gut damage or raised antibodies. It is not known whether this is safe nor how often or how much gluten can be consumed in this case. The only way for someone to know that they can tolerate occasional gluten ingestion would be through endoscopy and blood tests. It is best just to avoid it.

Thanks for that very good information!  10 mg of gluten for sure is not very much, given that an aspirin tablet contain 600 mg.  I have read that one  Gliadenx breaks down the amount of gluten contained in 1/8 of a slice of bread.  I do take 1 or 2 of these before eating a potentially cross contaminated meal.  I have  sure never heard that some celiacs can eat the occaisional gluten meal without damage.  I will research that more.  I am pretty sure I am a silent celiac.  I was diagnosed in December, 2 1/2 years ago, and decided to wait until January 1st to go gluten free.  I binged on  everything gluten for a full month, and had no GI symptoms.  After a year of being gluten free, my antibodies went down to normal, but my duodenal biopsy still showed blunted villi.  

On 7/10/2023 at 3:55 PM, trents said:

Be consuming the gluten equivalent of 2 slices of wheat bread for 6-8 weeks before the blood draw.

Sorry, this is really unrelated to this thread, but I have a question.  If you need to eat that much gluten to ensure a possitive blood test, how much do you have to eat to ensure a possitive biopsy?  It seems to me, if this much gluten is necessary for positive test results, why could a celiac, assuming they have no symptoms from eating gluten, not be able to have the occaisional gluten meal?  

On 8/30/2021 at 9:46 PM, LovintheGFlife said:

Scott Adams, thank you for sharing this. I will ask my GE about GliadinX the next time I see him, in six weeks. Btw, is this enzyme effective in celiacs too? I was under the impression that it is only beneficial for patients with gluten sensitivity/allergy or gluten intolerance. You would know from experience, I suppose. 

I have taken one or two Gliadinx before every meal away from home since I was diagnosed with Celiac, and swear by this stuff.  It is for small amounts of cross contamination only, but still, a great relief when it allows you to enjoy gluten free restaurant meals, without concern.  Incidentally, this stuff does not require a prescription.  When I asked my G.I. doc about Gliadinx he had never heard of it.  He also told me there was gluten in catsup and mustard, though.  I think informed patients frequently know more about Celiac disease than the doctors that treat us!

Just had lunch at the Thai Legacy Restaurant on N. Parson Blvd, in Brandon Florida.  The menue had several items marked as Gluten free.  I had the Traditional Pad Thai, and my husband had the egg plant stir fry.  Both were excellent, and reasonably priced.  Plenty left to take home for another feeding.  So far, no hint of G.I. drama!

On 1/9/2023 at 10:59 AM, Amy R. said:

GLUTINO is it really gluten free?  I recently started eating these English Muffins and started getting sick.Has anyone else reacted? I just got off the phone with the company and they stated that they share warehouses with gluten items. They told me the lines are cleaned after gluten is processed. For those that are not that sensitive should be fine.Any other suggestions for English Muffins? Or recipes?

 

 

 

 

Amy R.  My only question is WHERE did you get the Glutino gluten free English muffins!?  I was served one recently when having a Grand Slam breakfast at Denny's.  This was absolutely the best glutin free bread product I have ever had, but they are certainly not sold at any of the big chain stores that we shop at here in Florida.  Incidently, I had no reaction to these muffins, but I do take a Gliadinx or two before my eating in restaurants.

On 11/26/2022 at 12:31 AM, ButWhatCanIEat said:

It's different for everyone, but I cannot tolerate going off my gluten-free diet. There seems to be little to no awareness of gluten-free needs in emergency situations - sadly, most people still think of it as a fad or something people can ignore for a while. I avoid evacuating and going to shelters in part because I wouldn't be able to eat anything.

ButWhatCanIeat, (love the name!)  I understand how truly ill some people get after just a crumb or two of gluten, and when I ate gluten at the shelter for the first time in a year and a half, I certainly didn't know how I would react.  Fortunately, I just had a couple of days of loose stools after I got home.

     To credit the Red Cross,  who ran the shelter, they did tell us all ahead of time that they would not be able to provide food for people on special diets, and we would need to bring our own.  I did see one woman packing in a heavy bag of what she said was her special diet, but I never did get to ask her what special diet she was on.  As I said. I did throw a big bag of corn tortillas, a jar of peanut butter and a few kind bars into my bag.  Had I decided to stick to my gluten free diet, I would not have starved.  I just would have felt deprived.  Big difference!

     I am just very grateful that shelters exist.  I do take Gliadinx for cross contamination when I go out to eat, without ever having had a problem.  At the shelter, one could do this and just eat the naturally gluten free foods. ( Chef salads, chips, milk, and various fruits were available.)

18 hours ago, huttons16 said:

It was the inflammation spectrum: https://drwillcole.com/the-inflammation-spectrum Not sure what/if it falls under FODMAP or one of the others. I didn't get to the reintroduction phase, so I didn't identify any other allergies going on. I have a history of eczema/skin issues as well so that is an interesting thing to look into as it has been heightened throughout the beginning of 2022.

Since having these elevated tests I have re-cut out alcohol altogether (about 5-6 days now) but I am experiencing stress that is causing no appetite due to fear. (Not an anti-inflammatory help 😅)

Hutton's 16, just know that stress can activate all kinds of GI symptoms.