Jefferson Adams

Well, that's embarrassing! It was supposed to be a cheesy potato breakfast casserole, without eggs. I've fixed the title to reflect the lack of eggs. Thanks for your note.

On 12/16/2022 at 1:45 PM, Blue-Sky said:

Hookworms can enter through someone's foot...travel up their leg...eat through their lungs...get coughed up...then swallowed make their way to the small intestine and grow there.  😅😁

They cause major blood loss do to internal bleeding. I am not quite sure how people survive hookworm infections.

In nature, that may be true. However, these hookworm treatments apply limited hookworms directly into the small intestine. They are safe, don't reproduce, and don't cause the problems you're citing.

On 7/29/2019 at 2:00 PM, mbrookes said:

Is this one of those "pay to play" lists?

Thanks for asking. No. We don't ever do "pay to play" lists. We make all our lists through research and experience. 

While it is true that most pho broth is gluten-free, there are exceptions, as your comment seems to point out. It's definitely wise to check in advance with a restaurant to make sure they can accommodate your gluten-free or other dietary needs. However, without specific information on which restaurant you reached out to or ate at, it's not possible to comment in any meaningful way.

4 hours ago, Guest Stay in your lane said:

I follow this forum to gain information about Celiac Disease and the gluten free diet. Why why why do you feel the need to get political? I guess I'll have to get my information else where. This is an opinion piece at best and smear campaign at worst. Please keep to Celiac and gluten free information. 

Celiac.com covers relevant news about issues related to celiac disease and gluten-free food and living. To date, we have not covered news of the January 6th riots at the Capitol, simply because doing so without any relevant celiac disease or gluten-free angle would not be in keeping with our mission.

However, the fact that the publisher of the largest gluten-free magazine in circulation is facing multiple criminal charges for her involvement is definitely relevant, and newsworthy, to the celiac and gluten-free community. 

On 3/24/2020 at 8:04 AM, Guest Diane C. said:

It's not a matter of isolating oneself for just 2 or 3 weeks: it's for the foreseeable future, likely months, until scientists develop a medication or cure or vaccine. Isolating soon helps reduce the number of us requiring hospitalization all at once. It doesn't mean we can expect to go back to the old normal at that point.

An excellent point. We are all hostage to the lowest common denominator here. If people stay home, and follow social distancing rules, this will pass faster than if people are lax and scattershot in their approach. We also need testing once people have gone through quarantine.

On 2/24/2020 at 5:21 PM, Maverita said:

By the time I was diagnosed as having celiac disease I had leaky gut syndrome and had developed multiple food allergies/sensitivities.  This was discovered slowly as I cleaned up my diet bit by bit.  My doctor accused me of not being compliant with the gluten-free diet, but she also suggested I use almond and rice milks, both of which contained just enough grain in the enzymes to set me off.  I have to be careful with cheese enzymes as well.  The WORST offender for me was the xanthum gum that they put in ALL the gluten-free flours nowadays.  Ditto citric acid -- often grain/vegetable vinegars, or even mold are sources of citric acid.  A relatively simple elimination diet can help you determine foods that might bother one.  After my gut healed I was able to add certain foods back into my diet, as long as I don't overdo them -- but some remain irritating to this day:  GMO corn, GMO soy, pork that eats mostly the previous 2, xanthum gum, chicory, and wheat/grain based anything (including amaranth and spelt), including the "gluten-free" (wheat) vinegars or grain alcohols (even the tiny bit in vanilla flavoring), which are also considered "gluten-free".   

Many people with celiac disease have multiple sensitivities when first diagnosed. Often, as the gut begins to heal, many of these sensitivities can disappear. Also, read up on FODMAPs, which seem to cause celiac-like symptoms in many people. Btw: Grain fed meats have been shown to contain no gluten. Also, distilled alcohol or vinegar is also gluten-free, though some people claim sensitivity to these products. Definitely listen to your gut and avoid things that seem to make you feel bad.

On 1/9/2020 at 4:43 PM, Guest muriel said:

You have some excellent gluten-free recipes - the only problem is - there is no 'Print' option!!

Can you copy and paste to plain text? I sometimes do that if I can't print directly. From there, you should be able to print the recipe.

On 1/28/2020 at 4:21 PM, Daphne do said:

Are they made in a separate building or area away from the gluten products? Are they certified?

Yes, they are certified gluten-free.

On 1/20/2020 at 11:10 PM, Guest Teresa said:

So excited to try these products, I’ve been celiac for 40 years, when products like these come along, it’s a real treat. Can I buy them locally? Or do I need to order on line? Please let me know. 

Thanks,

Teresa Reavis 

The cookies should be available wherever Pepperidge Farms products are sold.

Video of this incident is no longer publicly available. Our original video link was incorrect.

On 10/31/2019 at 12:56 AM, sc'Que? said:

CyclingLady, thank you for posting this poignant followup from Dr. Fasano!

Dr. Fasano is not wrong. The study has little or no scientific or medical value. That only means no doctor or clinician is going to change their approach to the study, understanding or treatment of celiac disease because of this study. However, from the standpoint of trying to live gluten-free, the study can provide some helpful perspective, and eliminate some concerns, such as using common eating utensils.  Simply knowing that washing eating utensils in soap and water is a safely removes gluten, and makes them safe for people with celiac disease, while not medically or scientifically helpful, is a real benefit to a study like this. I would think that most people, including Dr. Fasano would agree.

On 4/26/2018 at 5:16 AM, lisas11lisa said:

Soy is a reactor...So I seldom use it..but did find the gluten-free version...but cannot find gluten-free Teriyaki???

Soy is not a "reactor." People may have a sensitivity to soy, but the vast majority of people with celiac disease have no problem with soy. It's a totally separate thing.

You claim that "gluten-removed beers are a controversial topic within the celiac community." No, they are not. They are controversial among the small percentage of people who claim that they cannot tolerate these beers, and that the reason is that they must contain gluten. The problem is that there just isn't any evidence to support that. Gluten-removed beers are labeled as gluten-free in Europe, and they since those countries actually pay for the healthcare of their citizens, I'm guessing that they would be quick to notice any health-related issues. These beers are not controversial among celiacs in Europe from what I can see.

Thanks for your reply. I'll check up on that. It's possible Brach's has made a change. 

On 10/31/2019 at 3:51 PM, NNowak said:

Thank you for all the information and the discussion on “gluten removed” labeling. I’m skeptical of any labels referring to gluten and ALWAYS look at the ingredients. The ignorance of servers who boldly state the distillation process removes the gluten in certain liquors is dangerous. For some reason the population seems to lose common sense when alcohol is the topic. If something is made from gluten containing grains, it will undoubtedly illicit an autoimmune response. Ultimately we are responsible for what we put in our mouths. Conversations like this are as valuable as research we do on our own. 

The vast majority of people with celiac disease who drink gluten-removed beers have no adverse reaction. People with celiac disease drink these beers regularly.

On 11/2/2019 at 10:56 AM, cyclinglady said:

I was not disputing the study.  I said that gluten-removed beers are a controversial topic within the celiac community.  I suggested that celiacs or NCGS patients follow the recommendations of celiac research centers or non-profit organizations who work with celiac research centers.  My link to one celiac organization was just one example, but you can find others.  If you can find one celiac research center or affiliated celiac disease non-profit organization that states that gluten-reduced beers are safe, then please provide the links.  I would really appreciate it.  

My dispute is that the author passed on an article based on a news feed where the source is questionable.  A site that promotes celebrities and entertainment, is not the best place to get health information in my personal opinion.  

Open Original Shared Link

It is unfortunate that most celiac disease studies concerning dietary issues are tiny and underfunded.    Even the original celiac study that helped determine FDA gluten free guidelines was tiny (less than 50 participants).  

 

The facts in the article are accurate. You can check Justin Bieber's Twitter feed for confirmation. 

On 10/29/2019 at 4:49 PM, cyclinglady said:

Please do not take advice from a non-celiac disease publication — the Blast.     Gluten-removed beers are hugely controversial in the celiac disease world.  This article should be removed fro celiac.com.  Another example of shoddy journalism.  

Read real news from celiac disease organizations linked with celiac disease research centers.  

Open Original Shared Link

It's true that US labeling laws don't allow gluten-removed beers to be labeled "gluten-free." However, the Europeans have led the way on gluten-free standards and labeling for more than two decades now, always being at the forefront of technology. The beers are labeled gluten-free in Europe. They are most certainly gluten-free, and likely safe for people with celiac disease. The study you site has a tiny population size, and since two of the controls reacted to rice flour, the study should simply be disregarded. Interestingly, the data show that 90% of people tolerate gluten-removed beers just fine. The only controversy comes from the small number of people who claim not to tolerate such beers. Gluten-removed beers are not remotely controversial for the vast majority of people with celiac disease who drink beer.

On 10/15/2019 at 6:09 PM, Guest ANTHONY C. said:

This study makes NO intuitive sense---gluten( from pasta) which is insoluble in water is more likely to contaminate gluten-free pasta boiled in the same water-even after 16 washings--then bread toasted in the same toaster--where there are obvious visible crumbs that can be picked up or similarly a knife cutting thru a cake and picking up visible crumbs!!??---I am not an analytical chemist but cannot explain these results, and also not a celiac but would not base any dietary decisions on this article---USUAL CAVEAT: AWAIT FURTHER STUDIES

The study provides good methodology and solid scientific method. Not sure where you're getting this "16 washings" stuff, but that's not what the science says. Yes, we do need more studies, and larger ones. And no, I wouldn't recommend sharing a toaster, but I know many celiacs who do not use dedicated utensils, and simply wash them. They are apparently vindicated by this study. As I've said before, knowledge is power.

11 hours ago, Karen B. said:

And for someone that reacts to gluten levels lower than 20 ppm?

It took me awhile to believe my body was that sensitive but I have proved it to myself over and over. All this"study" accomplished is providing ammo to people to dismiss the concerns and requests of people with Celiac.   

The study seems aimed at helping people quantify, and thus manage, actual real world risk, and helping to dispel unnecessary fears. For example, no need to fear properly washed utensils. Knowledge is power.

5 hours ago, Guest Michael said:

20ppm is practically meaningless. That is the level of contamination that  the food industry deemed not too expensive for them to achieve. It has nothing to do with what celiac patients asked for in labeling. 

Saying 20ppm is "meaningless" doesn't make it so. That standard was established after rigorous consultation with leading scientists. The standard is not only a consensus scientific standard, it's down from the 200 ppm standard that was used for many years, especially in Europe. Also, the standard has everything to do with protecting people with celiac disease. Numerous studies demonstrate that the vast majority of people with celiac disease tolerate gluten at 20ppm with no issues whatever. That's real science talking, not uninformed speculation.

On 10/14/2019 at 5:39 PM, cyclinglady said:

Go to the Gluten Free Watchdog’s website.  She is like a mini Consumer Reports and checks all kinds of gluten free labeled products to insure they meet government standards.  She is a strong advocate for celiacs (she has celiac disease and is a dietician) and works with the FDA.   She has commented on this study. Her takeaway?  Continue to follow the traditional guidelines.  This study was flawed.  Nice attempt, but needs more work.  

Actually, this study used rigorous scientific methodology, and makes its full results public without cost, unlike the site you mentioned. As for the takeaways, many folks have long believed they needed separate eating utensils because they thought that gluten would not rinse off, but this study clearly shows that gluten easily washes off flatware with standard washing methods.  Having a rigorous study actually quantify contamination levels for these scenarios is not only not flawed, it helps people actually quantify and understand actual risk levels. More and broader studies of this kind can help people move from fear and worry to actual knowledge and risk management. We welcome more of them.

On 10/8/2019 at 8:28 AM, Theresa2407 said:

It may be gluten free, but it does not mention what type of bun it is placed on. So those thinking it is safe, may be at risk if the bun isn't gluten free.

You're not going to eat the bun in the picture. Of course you'll want a gluten-free bun, and a reliable gluten-free kitchen, if you have celiac disease. The point of the article is just that the Impossible Burger is, in fact, gluten-free. You can make it at home, if you don't trust restaurants. 

Thanks to everyone who reminded us about Progresso soups. We've updated the list to include more than two dozen gluten-free soups by Progresso.

On 9/19/2019 at 8:04 AM, Guest Cindy said:

These places say there will be medications for Celiac Disease.  However, no one that I've seen has said anything as far as still developing stomach cancer.  Of the articles I've read, these drugs seem to break down any gluten in your body.  But if you continue to eat gluten products and you have Celiacs, how do you prevent yourself from stomach cancer?  The gluten is still going in your body, which can give you a greater chance of stomach cancer.  So how are any of these new ideas going to prevent that?

Not exactly. Higher cancer rates for people with celiac disease are largely tied to gut damage from gluten reactions. Eliminating gluten with a gluten-free diet eliminates the damage, and reduces or eliminates the associated cancer risk. The same idea is at play with drugs that block the adverse immune reaction to gluten. Namely, block the immune reaction, eliminate the damage, and by extension, reduce or eliminate associated cancer risk.

Soy leghemoglobin is FDA-approved. New, perhaps, but FDA-approved. Also, no safety issues have arisen so far. The main thrust of the article, of course, is that the Impossible Burger is gluten-free.