Lisa

This might be a good opportunity to thank Betty Crocker for their Gluten Free Line, too. I'm a big supporter to those who make my life easier and more enjoyable (as I smell the chocolate cookies baking in the oven as we speak)

Thanks, I will call.

Hi and welcome. Sometimes a doctor's interpretation differs from that which you will find here.

Do you have your blood test results and your pathology report on your biopsy? If so, could you post that information here.

I would think you would want to know what is causing you your discomfort, not cover it up with a med, a your doctor prescribed.

A gene test will not give your the answers your looking for. It can only tell you that you MAY be susceptible Celiac or other autoimmune disorders.

Have your had a full metabolic test to check for deficiencies? Have you had any allergy testing?

Not rh, but... regarding #1

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There

I believe that if you write Campbells, they will send you their gluten free listing by snail mail.

One thing to note, is that Campbell's Canada and Campbells US have totally different gluten free options. Unfortunately, in the US Campbells provides very little options.

Here is some information:

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Happy Birthday from Lake Wobegone!

May all of your men be good looking and your children be above average!

We already know she's strong!

Here is a recent article in Living Without Magazine, by Dr. Stefano Guandalini, MD:

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We have readers who don't have celiac disease but feel much better on the gluten-free diet. They’re gluten sensitive, right?

Years ago, I was skeptical about so-called gluten sensitivity. Today I’m very respectful of individuals who don’t have celiac disease but who report a real benefit from the gluten-free diet. Improvement in health can be coincidental to starting the diet or it can be due to a placebo effect—but certainly not in every case. There’s a lot of research going on in this area, including in our lab at the University of Chicago Celiac Disease Center. The data is preliminary but suffice it to say that research is now revealing that changes do occur in the intestines of gluten-sensitive patients when they ingest gluten. More will be uncovered about this in the future.

Please note reference to the "placebo effect", as referred to in Daniel Engber article.

AND from NC! May all your wishes come true.

In addition, you might want to click on the upper right hand box "Options" . You will then have a drop down box... click on "Standard".

Sometimes I feel like we're lab rats!

You DO have a diagnosis with positive blood work and you were lucky enough to catch your Celiac before more severe damage could occur. Biopsies can be very unreliable and miss effected areas.

Yes, the pill cam is one of the most useful tools to diagnose because it can offer a full view of the entire intestinal track.

You can continue to test, or begin the diet and look forward to recovery.

. But, as everyone has stated, its still made on "contaminated" surfaces. I have stopped buying it because its so hit or miss. I'd rather do without than feel miserable.

Shared equipment the lines are washed and sanitized between new products. If ANYTHING was left, it would be so very minimal. I have no problem eating "no gluten ingredient" foods, and do so without hesitation. NO company would risk a "contaminated" surface with one of the eight main ingredients.

Most always, it's a CYA statement, because they don't test.

There were definitely some intentionally inflammatory or confrontational statements in this article, which, cumulatively take an adversarial tone towards those who go gluten free for reasons beyond an iron-clad celiac diagnosis. And I could have done without those diagrams since discussion of the Atkins diet does not have a causal effect on the coverage of gluten intolerance in the media, which is a completely different issue altogether. My main problem, though, is that this article gives greater reign to idiot brigade. Have you read some of the comments to the article, bashing everything from celiacs to those who modify their diet under any circumstance?

I posted the following in response to someone who insinuated that all of the detractors of the article were one person who signed on with several screen names, and this one person obviously lacks "fine reading comprehension":

"I actually have a Ph.D. in literature from a top university, so I'd bet that my reading skills are better than most. Though I wouldn't necessarily "rage" against this article, I do find it to be irresponsible. When people play fast-and-loose with the issue of gluten free food and access to gluten free products, it inhibits the rights and the perception of those who suffer from celiac disease. Period.

I was diagnosed with celiac disease five years ago after several medical struggles, and over that period I've been fortunate enough to benefit from several new products and places providing gluten free offerings. However, in recent months it seems that there has been an epidemic of uninformed celiac- and gluten-free bashers. Five years ago, when I'd tell someone I had celiac disease, the person would rarely know what I was talking about--he or she would look at me like I had 3 months to live and would not be able to accommodate my needs at a restaurant, for instance. More recently, when I tell someone I have celiac disease, I am increasingly greeted with tirades about "fad diets" and lectures about how many diseases X uneducated person believes are all in people's heads. Whether someone goes gluten free because of a concrete celiac diagnosis, a diagnosis of gluten intolerance (yes, that is a term accepted and described in medical research and literature), or because the person notices positive health benefits, it does not have an impact on the author of this article or on any of the people who have posted on this forum. The decision to go gluten free is generally one made between a patient and his or her doctor, and it's a choice that should not be criticized or discouraged by every uninformed person off the street. Does Daniel Engber have a medical degree I don't know about somewhere?

It is now believed that 1 out of every 100 people suffers from celiac disease, and only a very small percentage of these sufferers has been diagnosed. I say keep the gluten free foods, products, and awareness coming because they are life-changing and life-saving to so many of us. For the gluten free bashers, hopefully it doesn't turn out that you are one of us."

Bravo to you Nicole! Well done!

Good news. Wish we could motivate Campbell's US.

I am going to see a new doctor and see if I can push for a diagnosis .

Also, what are the best, gluten-concentrated foods besides bread and pasta? How about seitan, doesn't that have even more gluten? If I do have to eat it, I would make it count and eat a lot of it to get the most accurate diagnosis.

I would suggest, if you are determined for a diagnosis that you consume 3-4 slices of bread (or equivelent) for a six to eight week period.

Should you have Celiac, it's the autoimmune response to the gluten, not the densitiy of the gluten consumed, which creates a degree of damage where it can be diagnosed.

After six to eight weeks, I would have the Celiac Panel:

Anti-gliadin antibodies (AGA) both IgA and IgG

Anti-endomysial antibodies (EMA) - IgA

Anti-tissue transglutaminase antibodies (tTG) - IgA

Total IgA level.

OR, you can choose a dedicated gluten free diet, with hopes of a positive dietary response.

I did have positive labs, positive antibody and positive antigen of 19

I have had GI issues for years and I do have problems with milk

Feel 100% better gluten-free

Well then, coupled with a positive serologic test and blunted villi, it sounds like you have Celiac Disease. Welcome to the club!

Many people have issues with dairy early into the diet due to villious atrophy. After some healing has taken place, dairy is often re-introduced successfully.

Although blunted villi are consistent and in many cases probable with Celiac, it is not specific to Celiac Disease.

Do you have a history of intestinal distress? Do you have an intolerance to cow's milk, gluten or soy?

Do you have an eating disorder? Have you be tested with a serologic panel for Celiac?

Your biopsy is a piece of the puzzle. While in some people, healing can be rapid, but I don't think three week would effect your biopsy.

I would certainly schedule a followup with your doctor.

Was wonder if it is possible to be misdiagnosed with hypothyroidism and actually have celiac? Also had negative blood test and negative biopsy for celiac but biopsy showed gastritis, could this also be a misdiagnosis? Decided to try gluten free diet 2 months ago and feeling much better. Headaches, stomach aches, congestion and runny nose have cleared up. Has anyone else been diagnosed with hypothyroidism or gastritis and later found out they actually had celiac?

Here are some articles on Thyroid Disease in association with Celiac:

https://www.celiac.com/categories/Celiac-Di...Celiac-Disease/

My 7 year old has been failure to thrive since we started solid foods at age 1. We just got blood work back:

AGA-IGG positive

AGA-IGA Negative

TTG-IGA positive

EMA-IGA positive

Doctor says celiac is highly likely and scheduled GI. Had upper GI said small intestine looked red irritated, etc. Go ahead and start Gluten free. 4 days later called them cause never heard back and they say no he does not have Celiac, WHAT! Can't even get a follow up visit. What do you all think?

Sounds like they're confused. Can you please post your numbers and the lab ranges and we can help you interpret your child's results. Not knowing your child's result numbers, but coupled with "failure to thrive" and intestinal distress/irritation, I would suspect Celiac or gluten intolerance.

Here is some information on the testing:

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You could begin the diet and if you receive positive results, you have your answer.

Thanks! Its kind of a "glutened" belly ache. However I'm not usually too sensitive to cross contamination, maybe I'm getting more sensitive as I go along.

I wish the labelling standards were consistent.

Sorry you are feeling bad.

If you buy from these companies, you will always be certain when you read their label. They will list all forms of gluten, to include wheat, rye, barley and malt. If you don't see it on the label, it's just not in there.

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"No Gluten Ingredients" to me means, that it contains no gluten ingredients, as stated by Tarnalberry

Gluten free labeling is voluntary at this time. Many times, unless a product is TESTED to be gluten free, companies will not label as such. But that does not mean that it contains gluten.

I feel kinda lazy/stupid, but I've never done this before. JUst in case it makes to the posts though: I have heart palpitations, insomnia, chronic constipation and I'm not sure whether I'm going crazy or if it's the celiac. I don't have a doctor in this little town and the one I did see made me feel like I was a nut to even say 'celiac', so does anyone have any advice on any of these issues? Thank you.

Hi Ann and welcome!

I will move your question to the Pre-Testing Thread, where you will get some replies.

Maybe it might be better for you to pack your own lunch.

Thanks you for your listing MasterG. This is from the official McD's listing:

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The French Fries have been tested independently and they test under a significant level that is safe for Celiacs to consume. Choose as you will.

I tried the fries @ McDonalds (USA) 2 weeks into the Gluten Free diet.. My DH & gut both acted up. I checked their website and they list wheat in their fries. Bottom line is no fries from McDonalds for now...

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Statement from the Celiac Sprue Association (CSA)

www.csaceliacs.org

CSA is generally considered to be the most conservative of the Celiac Disease Support Groups in the U.S. The following is from their official statement concerning the McDonald's French Fries issue on 2/26/06.

"The Celiac Sprue Association (CSA) has examined the commercial manufacturing process of the natural flavoring with wheat as a starting ingredient which is used in connection with the McDonald's Corporation French fries and hash browns. CSA provides the following statement after knowledgeable, careful evaluation and review of the process and pertinent test results.

French fries and hash browns prepared in oils with this flavoring might be considered, commercially, to "contain no gluten." Third party analysis of the wheat ingredient of the natural flavoring revealed detectable levels of gluten. Factors affecting the possibility of there being any residual gluten in the final French fries or hash browns include:

In Austrialia the French Fries are listed as gluten free.