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T.H.

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Latest Celiac Disease News & Research:

Everything posted by T.H.

  1. T.H.
    Yup. I had NO gut pain before I was diagnosed, and after 2 days of being gluten free, I had gluten free chips that we since found out have more gluten cc than I could handle, and I was very sick. I don't know if it's as common as those who start having issues with gluten after a few weeks on the gluten free diet, but it definitely happens.
  2. T.H.
    If you are really, really sensitive, you might want to buy a gluten-free laundry soap and possibly rinse twice to make sure you get all the gluten off of the clothing. A lot of the main soap brands are gluten-free, though, so it's not hard to find one. So far, the soap and the agitation on our clothes have been pretty good about washing off the gluten...
  3. T.H.
    But it's not the ingredients that are the problem with pure spices, it's the CC that's a potential issue. So while reading the ingredient list is useful in finding out ingredients, not so much on the CC front.
  4. T.H.
    That...might not actually be true. To get intestinal damage, oh heck yeah. But there are studies recently on those with celiac disease who have neurological damage, and some of that damage actually seesd to be caused by anti-ganglioside antibodies. The theory I have heard is that gluten in the bloodstream due to a more permeable gut can, in some celiacs...
  5. T.H.
    This might help her understand, perhaps? Gluten molecules as invisible to our eye as bacteria are enough to make us sick (react), just like bacteria too small to see can make us react. We need to take the same precautions with gluten as we would with raw meat, except gluten is like raw meat that can never be cooked enough to be safe (it takes about 50...
  6. T.H.
    1. Spice mixtures can sometimes contain gluten - you know, like 'taco seasoning' or 'poultry seasoning' type of things. So those you want to check on. 2. The majority of spices have no gluten ingredients added, so if that's usually good for you, you're golden. However, the majority of spices are processed in the same facilities that are making the spice...
  7. T.H.
    So sorry you're feeling so down! Really, I very much understand how you feel. I've only been gluten free for a little over a year now, and I remember the first 2-3 months were just overwhelming. Exactly as you said: it seems like there's something new to be aware of/worried about around every corner. I know this is going to sound trite, but yes...
  8. T.H.
    I was finally able to look into their gluten content more closely, and it seems they have updated their gluten standards to 20ppm or below, which is great. However, according to them, they do have some ingredients that are derived from gluten containing grains, although I am having a heck of a time finding out what ingredient exactly IS derived from gluten...
  9. T.H.
    Oh, just to answer your question? As far as I know, the gluten proteins that affect celiacs don't dissipate or anything. They've found intact grains from ruins, so I would think these proteins can hang around for a long time, if undigested. Very high heat can destroy them (the kind of heat that your oven gets on the self-cleaning cycle, for example). They...
  10. T.H.
    Congrats on finding out what the problem was! Just so we know to avoid it, too - what was the cat litter brand that got you?
  11. T.H.
    I'd drop that gluten like a hot rock and thank this study. Although with a history of celiac disease and no symptoms, I personally would skip the endoscopy for one of my kids. The instances of false negatives are much higher than false positives. Actually, I don't know if I've ever heard of a false positive (they could exist, I've just never come across...
  12. T.H.
    Where do they list their policy on labeling gluten? Is it on the web anywhere, or does one have to get in touch with them for it? It's nice to hear that they do that - we need more of that! - but I couldn't find the information anywhere when I was looking, so I'd love to be able to link to it if it's available.
  13. T.H.
    I honestly don't, but if it has nuts, that ups the chances it can be CC. The parent company, unilever, also has no information or listed policy on gluten in any of their products on their main website (not a good sign). They did say, however, that you can ask them about gluten, if you list the product in question and the country where you bought it. And...
  14. T.H.
    Yeah, I know, right? When I found that out, I was pretty much grossed out, honestly. Eeeeew.
  15. T.H.
    You might try gluten-free beef broth and see if that's better - chicken has a highger CC rate than beef, due to how they defeather the birds (the grains the birds ate void some in the defeathering machine and get all over the skin. The poultry is sterilized later, but that can't get all the gluten off.
  16. T.H.
    First thing I would think is this: Check out if any of your products' companies have changed practices lately. We had an oil that had been fine, then we had problems with, and found out later that they were processing wheat germ oil on the same line as the other oils. So companies that you had trusted products from could have added a new product on the...
  17. T.H.
    Aw, hon, so sorry it's getting to you! I was feeling much wose after going gluten free, too. It's only been a year now, but here's what I've learned on the board and through my own experience that has helped me a lot. Much of this I wish I'd done right off - it would have helped! 1. Until you know how sensitive you are to gluten, it's easy to get too...
  18. T.H.
    The last information I had (which is, admittedly, a few years old. 2007) was that coke was adhering to the WHO gluten free standards, which are 200ppm or less. So it may be a problem for more people than many other gluten-free products. (The information was from an email from a fellow gluten free gal and can be found here: http://www.glutenfreeceliacweb...
  19. T.H.
    I would rather be safe then sorry, in this case, too. Of course, I'm sensitive enough that I've had reactions to 'gluten free' meds, and then had to go back and call to find out that they had wheat derived ingredients. I've even been glutened by meds that had no gluten ingredients, but had ingredients that are often gluten contaminated...but they're not...
  20. T.H.
    I would be honest, I don't think I would trust anything at a Kroger deli, sadly. Even if the slicer only comes into contact with gluten free foods, there is still so much surrounding the meat and cheese that is not gluten free - like some of the dishes served at the deli - that the risk of CC from sources OTHER than the slicer seem too great. And I don...
  21. T.H.
    If you are using it for blood sugar reasons, you might want to reconsider. Blue agave is, from what I read, pretty much a bad idea. (article on that here: Open Original Shared Link ) In the above article, it mentions that agave syrup actually contain more fructose than high fructose corn syrup. Almost twice as much, actually. :-( I have read that Madhava...
  22. T.H.
    I do understand that, but I'm assuming it's required because there is a risk of reaction to wheat from very sensitive folks to wheat derived products. Perhaps it is only a higher risk of CC in the factory processing the food, because wheat is present. I'm aware of that, but doesn't that prove my point? If our tests are only detecting 5ppm or below...
  23. T.H.
    Hoping it is continuing to improve for you! My anxiety is raised when I get gluten, but not so severely, but my daughters sounds on par with yours. Here's almost always hits 1-2 days after she gets gluten (sometimes the day of, if she gets it early in the day) and it's bad, and takes a few days to recover from. I very much hope that the same can be found...
  24. T.H.
    Also, as something to help stay gluten free? You could put the kids gluten free, too. Actually, if you end up positive, you should probably look into getting them tested for celiac disease, and considering your own experience, putting them on a gluten-free diet for a bit if the test is negative and then have a gluten challenge after a few months. Reason...
  25. T.H.
    I am actually going that route. :-P I live in a desert, so the growing season is longer, and I've been planting like crazy...but I have to make my own mulch and compost and stuff because - of course - the local hay and compost stuff has gluten ingredients too. Ugh. Ha, and yes...the first few months of calling have been doozies!
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