kareng

When this “ article” came out, someone posted it on out local FB Celiac page.  2 restaurants commented “ that’s interesting” or “ something to think about”.  These were 2 places that we have all worked with and been very safe Places to eat.  Now they are thinking we are making too much of a fuss.  
 

I think common sense tells us that, just because 1 bite of the bread doesn’t have gluten on it , that doesn’t mean that another part of the slice is free of crumbs.  
 

saying that using the same pasta water is OK?  When gluten was detected on the pasta?   And most people and restaurants are not going to rinse pasta - I don’t want cold pasta.  
 

so thanks people who did this rather unscientific study- you reinforce the notion that Celiacs are nuts and shouldn’t worry about a little gluten

1 hour ago, kristine4727 said:

I have been using this list since being diagnosed with celiac a week ago. My question is, is this list updated regularly?

Thank you!

We have updated it .  But there isn’t a lot to update - it’s not like spelt will suddenly not be wheat.  It isn’t meant to list every product currently made.  You need to read ingredients and these are things to look for.  
 

Did you have a specific question?

15 minutes ago, witch said:

The recipe doesn't say how many sage leaves to use and I am assuming it must be gluten free chicken broth, thank you.

It says 6-8 sage leaves.  And of course gluten-free ingredients - this is Celiac . Com

This is pretty silly to report about.  with his previous drug and alcohol problems - he probably shouldn’t be drinking any kind of beer.  Maybe he wants them to sponsor a tour?  

23 minutes ago, 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. 

Distillation is different.  Distilled alcohol is safe as gluten doesn’t float up in steam.  it’s just science.  But I can understand not wanting to eat or drink things that come from wheat, even when it’s actually gluten-free.  
 

Beer isn’t distilled.  So the above  very basic explanation, does not apply.
 

I guess my take away from all this is - sometimes using the same knife or oil or toaster doesn’t get gluten on the food ....... but sometimes it does.  And why would we relax our standards and hope we get lucky?   

I have actually seen marshmallows with gluten in the US.  They are the cure shaped ones that come with hot cocoa gift sets.  Just another example of they you need to read ingredient  lists.

14 minutes ago, Guest helga Campbell said:

Doesn’t Worcestershire sauce contain white vinegar?

Doesn’t matter as white vinegar is gluten-free.  

Worcestershire sauce is usually gluten-free in the US.  However, in some countries it is made with malt vinegar which is not gluten-free.  

39 minutes ago, cyclinglady said:

Okay, this is not technically an ad, but the author is promoting one specific lab to do IgG testing.  She is also promoting her own business (listed website) found in her bio listed below.    That is a conflict of interest and should have been disclosed in the article, along with references to back her claims.  

 

It may not be a paid advertisement, but obviously she writes these things to help promote her book and business.  But I am not sure that is really all that unusual.  I have gone to medical lectures where the doctor has something to sell but is an expert on the subject.  It usually says right at the beginning “ Dr. Karen, CEO and founder of K Imagining”.  Then she would explain how this new colonoscopy scope she invented works.  Along with pictures ..... while eating lunch....  ?

This author is saying that  our bodies respond to these things like they are gluten.  I have linked to the Univ of Chicago.  The author claims the proteins are similar, in completely un-related foods , to the protein in wheat, rye or barley.  I have not seen any real evidence of this.  

Being unable to digest or allergic or some other sort of thing is different.  

I could go off on this and post links to actual studies and discredited studies, but I don’t have the energy for that.  That is why I just went to the experts that have looked at that.  

The simplest thing is to save yourself thousands of dollars - if it bothers you, don’t eat it for a while.  You can find lots of info on elimination diets -  how to pair down to basics and slowly add foods back.  

I like like to get my advice from Trained Celiac experts.  

Open Original Shared Link

“There is not yet reliable data about cross-reactivity. As for the alleged possibility that many gluten-free foods or drinks (such as coffee, milk, orange juice, etc.) would trigger symptoms in celiac individuals due to hidden antigens mimicking gluten or cross-reacting with anti-gluten antibodies, it must be clearly stated that this is all false information, devoid of any scientific basis, and must be rejected as untrue. “

I would never trust any hospital around here to feed me gluten-free.  They can’t figure out low carb for a diabetic - just left dessert off the tray, still had a big bread, potatoes, fruit juice & fruit in 1 meal.  Low sodium diet meant they didn’t put salt packet on the tray.  Can’t imagine what they would do to a gluten-free meal!  

Monitoring if a treatment works is part of "the treatment".   If you break your leg, part of "treating" the leg is repeat xrays (to see how its doing in the cast).  By the logic that this one "guest" keeps repeating, then a followup xray to decide to take off the cast is not part of the treatment?

  Seems a silly thing to quibble about if there is an easier way to diagnose any disease.  

First- by making it easier and less invasive to test for Celiac or diabetes- it will  lead to more diagnoses of Celiac - that can then be treated.  And It sounds like they could use it to help check compliance and healing of Celiac.  It doesn’t say it replaces a gluten-free diet or insulin in a diabetic.  

6 hours ago, Defokus said:

Great article but as a newbie Celiac, another matrix of things to avoid when all I can eat is white rice flour, salad and vegetables. This disease really is a lifestyle nightmare when I have a family of non-celiacs and I'm the breadwinner, who now has to take extra care and time (lots of time) to prepare all my fresh meals. How can one survive when all other proteins that cause cross reactions gluten me. Can't have eggs, dairy, all synthetic and derived sugars. Surely it's a path to other diseases caused by malnourishment - I'm already 16kg lighter in 5 months. I hate my life right now.

That is not true!  A Celiac cannot have gluten.  You can have everything else.  Some people choose to not eat other things for a number of reasons.  But Celiac disease is not one of them

4 hours ago, Scott Adams said:

I guess you missed the part about the sourdough breads: "which are made by long-fermenting just a few gluten-free grains, like organic white rice, organic millet, and organic sorghum."

No I didn’t.  I am referring to this part “Long-fermented sourdough breads have been shown to reduce gluten-content in wheat bread.”  

Seriously?  Sour dough with “reduced gluten content” is NOT for Celiacs.

and this nonsense that something is used for a non- food purpose is silly.  Water is used as a coolant in coal and nuclear power plants- I guess we shouldn’t use it?

9 hours ago, Guest flutegal64 said:

Haven’t I heard some celiacs have issues tolerating bananas? I thought there was a protein in bananas linked to celiac.

No bananas do not contain gluten .  There are no “proteins linked to Celiac” in a banana.  

7 hours ago, ballyhoo said:

Corn has gluten? WTF?

Of course not!  Sometimes people like to stir things up.  

In the case of “ corn gluten” - sometimes you hear this phrase but the only gluten a Celiac is concerned with is the kind in wheat , rye and barley.  In food, the term “ gluten” refers to these 3 grains.  

6 hours ago, DH/gluten-free said:

I’ve seen gluten free warning cards printed in different languages on this website previously but can’t find them now!  Help!  We’re traveling to Mexico & I wanted to print up the Spanish gluten warning card. Thanks for your help!

I think you can just google them.  There are usually ones you can print yourself for free

18 hours ago, Guest Laura said:

My analysis is based on my personal experience as the worlds most distressed celiac:

Fischer nuts and Wonderful pistachios have always been "pure" celiac-safe products.

A few of the above chips e.g. Late July Snacks contain "expeller pressed oils" which is good to know. I'd give these a try.

Any oil not listed as extra-virgin is a risk.  I have had success with "expeller pressed oils", but my experience in these is limited.

Very few of the snack varieties are "certified gluten-free" which is essential for celiac safety.

Some contain "expeller pressed oils" BUT also contain "yeast extract" and yeast is a gluten cross-reactor.  

Some contain "dairy" and dairy is a gluten cross-reactor.  The only cheese that has been safe are the very hard, aged cheese.  I describe these as "bricks". The fermentation process of cheeses aged 6 to 9 months changes the milk protein & thus far have not reacted.

I am grateful for manufactures who try to provide options to the gluten-sensitive & gluten intolerant communities. These are difficult diseases to manage and I try very hard each day to not live with a downcast attitude. Ours is a life of "high anxiety" that comes with each and every bite, each and every day.

 "Extra virgin" does not have anything to do with gluten.  Dairy and yeast are not gluten and are safe for Celiacs. 

19 hours ago, Guest Laura said:

Let's be real for a moment.  This would be an okay snack for a person concerned with eliminating or reducing gluten intake.  It is not particularly safe for gluten sensitivity or celiac patients due to several factors:

1. gluten cross reactors: dairy

2. toxic heat extracted oils (these include vegetable oil (typically soybean), corn, sunflower, safflower, seed & canola oils. Only extra-virgin (cold pressed) oils do not contain chemical residues of: hexane (a gasoline byproduct), bleach, deodorizers (used to mask odor from the putrification process), defoaming agents, fertilizers, etc.

3. I tried "corn chips" once since it only contained corn & corn oil. The result?  Only 3 trips to the bathroom rather than the usual 27 that occurs with gluten exposure. 

I think we all know that chips are not a really healthy snack. But sometimes you might want to have some.  Dairy is safe for Celiacs.  there are people, Celiac and not Celiac,  who cannot digest lactose (in dairy) or are allergic to dairy.  But this myth of "gluten cross-reactors" is just a myth.  

I have no idea if the stuff about the oils has any scientific basis - but they are gluten free.  And for the purposes of this topic, that's the important part.

4 hours ago, sc'Que? said:

Have you ever purchased something from your neighborhood Asian grocery?  Yeah, no one follows those rules. And it sucks, because Asian foods are so EASY to be gluten-free if they just get their s$#& together on the labeling. The more consistency on an international scale, the better EVERYONE will be. 

If a food is sold in the US, then it must follow the US food labeling laws.  I have been to Asian groceries in the US and they do have a label with ingredients written in English.  However, never buy anything you aren’t sure of.  So, if you believe that Asian food producers are not truthful- don’t shop in Asian groceries.  There is still plenty of food in th US to purchase 

1 hour ago, sc'Que? said:

I don't tend to be a fearmonger, but I stand on the premise that any UN-DECLARED starch is un-safe. 

And really, is it so hard to simply declare the source of your starch?  EVERYONE deserves to know what they are putting in their bodies.

In many countries, the US and Canada included, if the starch is wheat, they must declare that the product has wheat.  Usually it is “ wheat starch” or starch ( wheat).  But it can also say “‘contains wheat”’at the end of the ingredients.  I did see that once on some candy made by a small company .  the bigger companies, like Kraft, will be very clearly declare in several places that a food has wheat in any form. 

I see  no reason  to make our lives more complicated than they need to be.

Yeast is gluten free... it’s used in gluten-free bread