Lisa

Please note the date on the list- I made this list in 2005. There have been many changes in products since then. Contact manufacturers for current information. My current list is several pages now and dated May 2009 (too long to post). E-mail me if you'd me to send it to you. Tania

Yes, always check the date of posts here. What could have been a safe product in 2005, may not be 2009.

Thanks Tania for sharing your current information.

Super article. Who knows how many people you may have helped in your community. Cheers to you!

back with a benign small bowel fragment showing features consistent with celiac sprue. quote]

The small intestines or a partial view must have been visible or sample taken from the small intestines.

Most quality pots and pans can be cleaned sufficiently. But of course, any scratched teflon might transfer previous gluten. A separate toaster is a must.

I found it easier to make everyone gluten free for the most part. I am the primary cook. On occassion, I will cook regular pasta for my family or company. I clean the pot well afterwards and have had no problems. Generally, it's all gluten free and no one complains.

Here is some information regarding serologic testing:

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You doctors statement confuses me. Once a personal has Celiac Disease, it is for life and the gluten free diet is mandatory. Thirty years ago, it was often thought that an intolerance to gluten could be out grown. That is no longer considered accurate.

A positive dietary response, coupled with malabsorption issues, may very well indicated Celiac. The tests are inconclusive, although false negatives are common, especially among children.

Here is a list that was updated in 2008. It might point you in a direction, but I would also recommend that you get confirmation from the manufacturer as things change frequently.

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That was a very cold response and none of her darn business. But, you will come across many people who are ignorant to our issues. That's why self education is such a big part of our success.

It is best to contact that manufacturer and use the experience of hundreds here, who have been where you are now. There's great information here.

Here is some information:

https://www.celiac.com/articles/21677/1/Sim...ease/Page1.html

The research team concluded that it is possible to measure salivary tTG-Abs with a high level of accuracy; both at initial diagnosis for celiac disease, and also while patients are following a gluten-free diet.

Unless the original poster is a "troll", Board Rule #5 suggests that a post should be supported by documentation or clarified as personal opinion. "a troll is often someone who comes into an established community such as an online discussion forum, and posts inflammatory, rude, repetitive or offensive messages designed intentionally to annoy or antagonize the existing members or disrupt the flow of discussion"

Opinions are welcome. Unsupported claims about the inept abilities of specific organizations are discouraged, according to Board Rules.

https://www.celiac.com/gluten-free/index.php?act=boardrules

Any claims you make here should be based on legitimate sources, or be expressed as opinion, experience, or inquiry. You should remain on topic and be consistent with the theme of the forum as a whole.

Many items you can check online. Google, for example "Tylenol - Gluten Free" . You would be surprise how easy things can be to find their gluten free status.

The Product Thread here can be very helpful.

Good luck.

Thanks for posting. Pizza anywhere is good.

Here is some additional information:

https://www.celiac.com/articles/1100/1/FDAs...iacs/Page1.html

Celiac.com 01/25/2007 - Under an FDA proposal published yesterday, food companies will have to meet new standards before labeling their products as gluten-free. It also provided a new definition for gluten-free which will give individuals with celiac disease greater confidence that specially labeled foods are in fact, safe for them to eat, according to the American Celiac Disease Alliance (ACDA).

The Food Allergen Labeling and Consumer Protection Act (FALCPA) passed by Congress in 2004, requires food manufacturers to clearly state if a product contains any of the eight major food allergens: milk, eggs, peanuts, tree nuts, fish, shellfish, wheat, and soy. It also required the FDA to develop and implement rules for using the term ‘gluten-free’ on food packaging.

Adhering to the gluten-free diet is the only course of treatment for celiac disease, a genetic digestive disorder. The condition, triggered by eating the protein gluten which is found in the grains wheat, rye, and barley, and hybrids of these grains affects an estimated 2 to 3 million Americans.

There is no single, world-wide accepted definition of gluten-free labeling. The levels of acceptable gluten vary from country to country, as do the symbols and terminology, permissible in the labeling. Research establishing a safe threshold of gluten consumption for those with celiac disease was recently published in the American Journal of Clinical Nutrition. The study, conducted by members of the ACDA at the University of Maryland and referenced by the FDA, concludes that celiacs can safely tolerate up to 20 parts per million (ppm) of gluten a day.

“The FDA listened to patients, food manufacturers, and members of the scientific community and came up with a well thought out proposal,” said Andrea Levario, Executive Director of the ACDA.

There is so little research about the gluten-free diet and safe consumption levels that the agency is seeking comments on a number of related issues including:

The appropriateness of 20 ppm gluten as the proposed threshold level as determined using an ELISA based testing method;

The effect that adoption of a lower threshold level would have on individuals with celiac disease and on industry;

Whether a lower threshold level might effect (limit availability of) commercially available foods labeled gluten-free in the United States;

Whether a reduced availability would have a negative impact individuals with celiac disease; and

Whether oats should be included in the definition of prohibited grains.

In the absence of federal rules, food companies have been using a variety of standards in manufacturing gluten-free products. This creates confusion and skepticism among individuals whose health depends on clear, accurate labeling. With only 90,000 out of an estimated 2 million celiacs diagnosed, manufacturers know that uniformity and consistency will benefit them as well consumers, said Levario.

Hello all,

I was wondering if anyone has a list of brand name "legal" SCD Vegatables or Fruits that have been confirmed to be ok. This would make life much easier for everyone i'm sure.

Thanks

Here is a SCD thread with lots of great information:

https://www.celiac.com/gluten-free/index.ph...c=54285&hl=

ditto again

While checking on the Cranraisins, I found this great, current list. It's not always good to rely on lists for products (because they change frequently), but it sure is helpful in the beginning.

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Sorry, laws pike, to here about your troubles. Maybe it wasn't the tannins, you should call the company on the craisins......I have a friend who said she got glutened by craisins due to a coating process or something.

Ocean Spray Can Raisins are gluten free and are not "coated" or something. That "something: would have to be listed on the ingredient listing or allergen statement. Cranraisin Trail Mix and Cran Raisin Chocolate Covered cranberries MAY. Read the labels

Do Ocean Spray

It's often recommended that you eliminate dairy from your diet until you can heal. Dairy can give you some of the same symptoms as gluten if you have a compromised digestive system.

Most often, dairy can be reintroduced down the road successfully.

Hi Rachel and welcome!

Dr. David Norris

General Booth Pediatrics

Virginia Beach

(757) 668-6700

If Dave can't help you, he can direct you to someone who can. But, he's a good doctor.

Please to post your test results.

https://www.celiac.com/articles/182/1/Unsaf...ents/Page1.html

) Maltodextrin is prepared as a white powder or concentrated solution by partial hydrolysis of corn starch or potato starch with safe and suitable acids and enzymes. (1) Maltodextrin, when listed on food sold in the USA, must be (per FDA regulation) made from corn or potato. This rule does NOT apply to vitamin or mineral supplements and medications. (2) Donald Kasarda Ph.D., a research chemist specializing on grain proteins, of the United States Department of Agriculture, found that all maltodextrins in the USA are made from corn starch, using enzymes that are NOT derived from wheat, rye, barley, or oats. On that basis he believes that celiacs need not be too concerned about maltodextrins, though he cautions that there is no guarantee that a manufacturer wont change their process to use wheat starch or a gluten-based enzyme in the future. (3)

the huffington post isn't really a credible news source. i don't waste my time reading it because all of their articles are generally inaccurate!!

Understood and agree! It's is disheartening that there are prevailing attitudes out there that have access to full media distribution.

Hello A!

So glad that you have found us.

It's recommended that a person consume 3-4 slices (or equivelent) of bread a day for 6-8 weeks prior to testing, if previously gluten free. In addition, no testing is considered 100%. As you know, your son should be on a full gluten diet until testing is exausted, or he is.

I would think that a priority at the moment is to relieve his pain. A simple diet of unprocesses food such as meats, seafood, rice, potatoes, fresh veggies and fruit might offer him some relief for the time being.

Any primary care doctor can order the blood work. This is the full panel needed providing your son is still consuming gluten:

Anti-gliadin antibodies (AGA) both IgA and IgG

Anti-endomysial antibodies (EMA) - IgA

Anti-tissue transglutaminase antibodies (tTG) - IgA

Total IgA level.

I'm not familiar with the doctors that you mentioned, but someone else may be. I hope ou find your answers soon.

I swear, domestic airlines are the most inhospitable place on earth....

first they hassle you about what sorts of foods you can and cannot carry on, and then they cancel your flight, making you wait for hours in a closed venue with almost nothing in safe foods, then when you finally make it on the plane, there's nothing but tiny little packs of peanuts .... yes, with gluten.

Maybe it's a two- fer to free up another seat from their point of view, if the peanut doesn't get 'em the gluten will.

This tread was started about two years ago. I think the point was, that restaurants put undisclosed ingredients in your "salad". So, do use caution.

Regarding the airlines, they are a bit inhospitable. Funny how I keep defending them, even though they have cut my income in half. They are just trying to survive and catering to special needs, just isn't a priority at the moment. So come prepared.

Back to the peanuts...Planters Dry Roasted are gluten free.

The terms "gluten intolerance" and "gluten sensitivity" and "Celiac Disease" are frequently interchanged on this site, and it does lead to great confusion.

This information from the GIG, was updated in 2009.

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I would be curious to see more documentation and definition of terminology from other sources, as research changes quickly in this field.

Hold on to you hats when you read this:

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