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Skylark

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Everything posted by Skylark

  1. Skylark
    Realistically, the LOQ for the R5 ELISA, the most accurate widely available gluten test, is 5 ppm. My understanding is that the Australian law is "no detectable gluten". An R5 ELISA will show a weak signal between 3 and 5 ppm, but the result cannot be quantified below 5 ppm. (i.e. you can't tell the difference between 3, 4, or 5 ppm.) The 20 ppm limit...
  2. Skylark
    Thanks, Kelly! It's nice that no oats can ever be labeled gluten-free, but a wheat-free label is allowed. I wish the proposed US laws were as sophisticated as you have in Australia.
  3. Skylark
    Your guess is as good as mine. Remember, there isn't even a vaccine yet.
  4. Skylark
    If you've been off gluten for a few months, the blood tests are no longer reliable.
  5. Skylark
    The median time to villous atrophy for celiacs eating gluten is two or three months (depends on the study). At that point your villi are flat, malabsorption sets in, and you get all the deficiency diseases. There are plenty of people in studies who notice only minor symptoms on gluten challenge. A little bloating, a little stomach upset. At biopsy time...
  6. Skylark
    As far as I know, all oats hat are grown without special care have a pretty good chance of being CC. I avoid Aveeno products.
  7. Skylark
    Nope. I put the DQ2/oat research in your other thread.
  8. Skylark
    I've seen you post this supposition in a couple threads now. This is not correct and I am concerned that you are going to confuse people about oats. I assume it's the Science Translational Medicine article you're referring to? Some HLA-DQ2 celiacs have been shown to have oat-reactive T cells.(1) The DQ2 paper where they mapped vaccine epitopes also had...
  9. Skylark
    When I wrote Bob's about their oats, here is what they sent. "Thank you for your inquiry. Our R5 ELISA Test allows for up to 20 parts per million, however, the majority of our products, including our oats, test below 5. Because the marker below five doesn’t specify where exactly any given batch falls, we simply consider it a trace amount (which is b...
  10. Skylark
    Yes, call the doctor. It could be blood and you want to get it checked out.
  11. Skylark
    Saute in olive oil with the McCormack Herbes du Provence mix and a little salt.
  12. Skylark
    Looking up big, worm-looking things it sounds like you may have roundworms. If you have a lot, they can cause malabsorption and malnutrition, and also the asthma problems you are experiencing. That plus celiac and it's no wonder you are not getting any nutrition. This may be why your blood pressure is low as well. You may not be absorbing salt, especially...
  13. Skylark
    My mom is gluten-free and fructose intolerant, which is how I know about it. For starters, she avoids ALL high-fructose corn syrup in processed foods. No honey either. She can eat a little cane sugar, but not too much or it bothers her. She eats white rice, not brown, and lots of potatoes. If I remember correctly, Glutino brand breads work for her. ...
  14. Skylark
    Thanks for all the answers. Keep 'em coming! I totally understand people's reluctance to try. It took me two years to get up the courage.
  15. Skylark
    It sounds like you might have fructose malabsorption too. Honey would be awful, since it's mostly fructose, and fruits would tend to give you gas. Meat rice, and veggies would definitely work best. When you get some help from a dietician ask about fructose malabsorption and a diet called low-FODMAP. Open Original Shared Link
  16. Skylark
    With the 2007 FDA Gluten-free proposal open for comments, I got curious about how many of us can eat oats. This isn't a scientific survey, but I thought other people on the board might be curious as well. Please don't answer if you've only tried Quaker, McCann's or any other mass market brand because they are known to be CC with wheat. I'm curious if you...
  17. Skylark
    I might start a poll on the board becasue I'm curious. I have the sense that a lot of us do tolerate oats. I certainly do. The rest of it is maddening. I've already gone and said my piece. I would encourage EVERYONE on the board to write. Read the legislation and make sure you address anything in it that would be a problem for you when you pick up...
  18. Skylark
    Awww, what a rough night you're having. ((hug)) This anxiety you're feeling may get a lot better in the coming months off gluten. It really affects our minds in bad ways. I can't tell you what's fair and not. It's YOUR marriage. I can tell you most men think their mothers were goddesses and we girlfriends and wives come up short more often than we...
  19. Skylark
    I used to get that too. Come to think of it, it doesn't happen much now that I'm off gluten.
  20. Skylark
    Nice article. I love when he says "The patients, as usual, were visionary, telling us this stuff existed but healthcare professionals were skeptical." I don't agree 100% with Dr. Fasano that gluten sensitivity is not a precursor to celiac. There are studies linking IL-15 produced in gluten sensitivity to development of celiac disease. Dr. Markku M
  21. Skylark
    It's funny. I've been gluten-free for so long that gluten foods have no appeal. I suppose I vaguely miss the pretzels from carts in Manhattan, and really good fresh French baguette. Even if you put one in front of me there was a guarantee that I wouldn't react, I don't know that I would be able to eat it. So my answer is $0. I couldn't eat the...
  22. Skylark
    Yes, gluten intolerance seems to run in families. I haven't seen any genetic studies because gluten intolerance is not a well enough defined clinical diagnosis to even choose people on whom to do genetics. There is a "board think" here that celiac and gluten intolerance are always lifelong. This is not the case, even with celiac disease. If you read...
  23. Skylark
    I wrote to tell them that 20 ppm foods make me sick. Hardly anyone on the board can eat Amy's, for a 20 ppm example. I prefer GFCO foods too, and I told the FDA that. There is another "gotcha" in the FDA proposal. They want to only allow foods that wouldn't normally be gluten-free to be labeled as such. Sort of like how it's illegal to label a banana...
  24. Skylark
    The thing that would concern me is batch-to-batch variability in the beer. There is a fair amount of variability within brewers, and there is only a single sample of each beer. Even if the PPM gluten were reliable, I would still read that list as "beer tends to have >20 ppm gluten."
  25. Skylark
    SIGH is right!
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