Lisa

Unilevel will always list all forms of gluten. If you don't see "wheat, barley, malt or rye", it's just not in there.

The Celiac Research Centers recommend 3-4 slices of bread (or gluten equivalent) daily for a 6-8 week period for the optimum in serologic testing.

This is the full panel you should receive:

Antigliadin antibodies (AGA) both IgG and IgG

Anti-endomysial antibodies (EMA) - IgA

Anti-tissue transglutaminase antibodies (tTG) - IgA

Total IgA level.

I get sick after eating anything with vinegar in it, but I don't know why! Does anyone have something like this? Can you be allergic/intolerant to vinegar?

Yes, but it's very possible that vinegar is just too acidic for you at this time.

Happy Birthday Mamaw! Thank you for your years of dedicated work helping the members here and elsewhere.

May all your wishes come true.

I don't know the time frame where antibodies would drop after gluten free, but I do know that the Celiac Research Centers recommend that a person consume 3-4 slices of bread (or equivalent) for a six to eight week period.

Perhaps, you doctor has not given your antibody level adequate time to drop.

I would begin a food diary and document everything from vitamins, meds, shampoos, lotions to shared toasters and pot and pans. Shared condiment jars could also transfer gluten. It takes time to master the diet completely.

Everyone reacts differently. Liquor can be hard on a compromised system, but a little wine might not be bad. I would give it a go and see how you feel.

My last bloodwork for vitamins came out "fine" too but I don't buy it. I have such a hard time tolerating suppliments--I've been thinking about trying a Kirkman Labs multivitamin. The only one I take now is Caltrate 600 with D (2 a day) --by some miracle, I can tolerate it.

Lisa and Patti,

This, you might find of interest:

Open Original Shared Link

Patients with newly diagnosed celiac disease often have nutrient deficiencies. Complicating that problem, gluten-free products are often low in B vitamins, calcium, vitamin D, iron, zinc, magnesium, and fiber. Few if any gluten-free products are enriched or fortified with these nutrients. When Swedish researchers studied adult celiac patients who had been gluten-free for 10 years, half of the patients had vitamin deficiencies, including low levels of vitamin B-6 or folate, or both, and high levels of homocysteine (a risk factor for heart attacks, vascular disease, and strokes). Before the study, all the patients had biopsies to prove their intestines were healed and healthy, so these vitamin deficiencies could not be explained by malabsorption. Italian researchers have found similar deficiencies in gluten-free adolescents. When it's time for an annual check-up, celiac patients should ask their doctor whether their vitamin status needs to be measured, and whether they should be taking folic acid and vitamin supplements.

And, I did not know what homocysteine was, so here is a definition:

Open Original Shared Link

Here is some information:

https://www.celiac.com/articles/21567/1/Ten...ting/Page1.html

This is a super helpful link from the Celiac Sprue Association:

Open Original Shared Link

McD's fries are NOT gluten free. The beef flavor they use in them is a wheat based product. Its not cross contamination. And its even listed in their ingredients list.

Open Original Shared Link

Ingredeints:

Potatoes, vegetable oil (canola oil, hydrogenated soybean oil, natural beef flavor [wheat and milk derivatives]*, citric acid [preservative]), dextrose, sodium acid pyrophosphate (maintain color), salt. Prepared in vegetable oil ((may contain one of the following: Canola oil, corn oil, soybean oil, hydrogenated soybean oil with TBHQ and citric acid added to preserve freshness), dimethylpolysiloxane added as an antifoaming agent).

CONTAINS: WHEAT AND MILK *(Natural beef flavor contains hydrolyzed wheat and hydrolyzed milk as starting ingredients)

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:

At the genesis of this thread, I contacted Pinnacle Foods, parent company of Vlasic Pickles and inquired about their processing facility. Here is their response:

Thank you for taking the time to inquire about Pinnacle Foods Group, LLC

and the products we produce which may be gluten-free. We appreciate your

interest in our company and our products.

Vinegar used in Vlasic products is corn-based. US authorities no longer

(according to the Celiac Sprue Association) allow vinegar to be distilled

from wheat. The Celiac Sprue Association says that vinegars distilled

from corn are gluten free. There is no gluten (protein from grains, such

as wheat) used in our plant. Vinegar is used to make our products, but it

is not a source of gluten. Vlasic Pepperoncini do not contain any potato,

corn or rice ingredients. The vinegar used in this product is derived

from fermentation of dilute alcohol

At the genesis of this thread, I contacted Pinnacle Foods, parent company of Vlasic Pickles and inquired about their processing facility. Here is their response:

Thank you for taking the time to inquire about Pinnacle Foods Group, LLC

and the products we produce which may be gluten-free. We appreciate your

interest in our company and our products.

Vinegar used in Vlasic products is corn-based. US authorities no longer

(according to the Celiac Sprue Association) allow vinegar to be distilled

from wheat. The Celiac Sprue Association says that vinegars distilled

from corn are gluten free. There is no gluten (protein from grains, such

as wheat) used in our plant. Vinegar is used to make our products, but it

is not a source of gluten. Vlasic Pepperoncini do not contain any potato,

corn or rice ingredients. The vinegar used in this product is derived

from fermentation of dilute alcohol

Momma Goose, try staying on topic, like you insist we do. What I eat has nothing to do with this discussion. I never stated that coffee is dusted with flour. I simply stated that flavored coffee's can contain gluten in the flavorings. Flat out telling people they do not have to worry is irresponsible, they should always be checking products. Many celiac/gluten intolerant websites state flavored coffee's can contain gluten.

I believe that the topic was coffee beans dusted with flour to keep from sticking. This was my reply:

"Coffee in itself is gluten free and it is not dusted with flour to keep the beans from sticking. Flour would be considered one of the eight main allergens and full disclosure would be required.

Enjoy your coffee."

I fail to see how that would be considered an "irresponsible" statement. Others requested documentation from the original poster. None was posted, or none with substance.

"Vlasic pickles are gluten-free but are manufactured on the same lines as gluten-containing foods. "

https://www.celiac.com/gluten-free/index.php?showtopic=20055

Second post down

The link you made reference to is over three years old and therefore not dependable for accuracy. Products change frequently. Several years ago, distilled vinegar was not considered safe. Today it is. Please understand that we all are struggling to find what is good for us and what is not. Depending on hearsay information on the internet, it not the source we should depend on.

It might be good to call the company, or write the company at:

Vlasic Consumer Affairs

P.O. Box 91000

Allentown, PA 18109

Here is a direct link to the company, which states it's gluten free status:

Open Original Shared Link

(click on About Us and then Q&A)

I am not denying that you may have been ill, but it was not gluten related to the Vlasic Pickles. We do have a few extremely sensitive members here who will react to distilled vinegars, but generally it should not be a problem for most people. I cannot for the world, imagine that pickles would be manufactured on the same lines a wheat products.

Also, as we continue to be gluten free, it's not uncommon for reaction time to vary. Sometimes that makes it very difficult to pinpoint a gluten issue.

Do not they use wheat to make things weigh more? Restaurant meat is not always the highest grade. JMO

I would think adding wheat, which is one of the eight main allergens and not disclosing that fact, would be, in the least, against the law.

If you have supportive documentation of this, please post it.

Last night I ate some Vlasic pickles, thinking they were okay. I even googled to see if they were gluten-free, and I saw they were.

But, I woke up this morning feeling like crapola!

I did more googling and saw that they were processed on the same thing as wheat.

Anyone else have this problem?

ALL VLASIC PRODUCTS ARE GLUTEN FREE. I'm sorry that you were ill, perhaps it was something else, or you have other sensitivities.

Would you mind listing the link that indicated they were processes at a facility that also processes wheat?

Early into your recovery, most foods will cause a problem until healing can take place, gluten free or not.

Well, I assume that you are saying deb, that that anyone who is sensitive to gluten beyond 5ppm (parts per million) or 20 ppm should not eat any farm grown, processed or marketed foods from any where, because companies are not trust worthy.

What do you eat in the course of a day?

Great inroad have been traveled over the past couple of years to work with large companies to disclose what is considered a safe level for Celiac and gluten sensitive to consume. Was life easier five years ago? The progress that has been made in recent years has been enormous!

The topic is, "coffee beans dusted with gluten". I have yet so see a substantiated claim that it does.

Let me call you attention to our Board Rule #5:

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.

Swanson's Organic Chicken Broth is listed as gluten free in the triumphdining GlutenFree Grocery Guide, published this year.

But, as mentioned, always read the labels.

I use Swansons Chicken Broth quite regularly.

Campbell's US has very few gluten free options, regarding soups.

I don't understand how intestinal biopsy showing flattened villi can be the gold standard diagnosis for celiac disease if it can be caused by other things. I was unable to access the medscape article because I'm not a member. Do you think that you could paraphrase it for me and others who might be wondering the same thing?

My above post is a direct copy from the article.

This is from another post on Celiac.com from Carriefaith:

According to the book, "Breaking the Vicious Cycle" by Elaine Gottschall, "The flattened or blunted intestinal surface has been reported in innumerable disease states: infectious heptitis, ulcerative colitis, parasitic infections of the intestine including various types of worms and one-celled parasites, kwashiorkor, soy protein intolerance, intolerance to cow's milk protein, intractable diarrhea of infancy, Chron's disease, and bacterial overgrowth of the small intestine".

This article is extremely interesting and a good read BUT I one small issue with Dr. Fasano. He states in this piece that sticking perfectly, over years, to any diet for medical purposes is notoriously challenging. For such reasons, diet therapy is an incomplete solution.

Sorry, but I totally disagree. There are many Celiacs who just take it all in stride and have the ultimate reward of getting their health back without the aid of the medical profession, who can be known to give very poor dietary advice. I understand doctors and nurses can be just as eyeball deep in denial about food as the rest of the population but saying things like this is self defeating. As I have said before, diabetics have it much harder than Celiacs because they cannot have sugar and EVERYTHING today contains sugar except whole foods. I feel they are much more restricted, by far, than those with celiac disease. Is the gluten-free diet challenging? Sure, at first, but it becomes second nature after the learning curve is mastered. I can't even remember what it's like to eat wheat and wouldn't again no matter what is developed for treatment. I think Dr. Fasano deserves huge credit for studying this disease but to say the diet is an incomplete solution is just plain wrong. Doctors are never happy unless they have pills to offer!

I understand what you are saying Gemini, but we have to remember that the US, Canada and European countries have made great inroads in gluten free labeling disclosures. That's not the case in other countries. I cannot imagine the nightmare of being gluten free in eastern Europe or Asia as well as other areas of the world.

I think it also depends on how motivated a person is, how sick they were and their level of dedication to good health. I think we all know that one cheat every once in a while will not be the death of us. But the long term ramifactions of consuming gluten for those of us with Celiac should be daunting enough not too.

I too agree, that eventually there will be a pill that's pushed. Not for me though.

Judy ONE DAY AT A TIME

xxoo

I just glanced through this. Facinating. I plan to sit down and study it later. Thank you so much for putting this up for us.

I do not concern myself with artificial flavors or ingredients, because it would not be wheat, barley, malt or rye. It would be chemically derived.

Natural flavors IF it contained wheat, it would be by law required to be listed. It would be listed in the ingredient listing or in the allergen statement. Barley, malt or rye would be a minimum concern.

Modified Food Starch, in the US, is generally derived from corn. If otherwise, it would be required to be listed as "Modified Food Starch (wheat)". Barley, malt or rye would not be a consideration as a starch.

As, always, if you have any doubt about a product, call the manufacturer. But do remember also, that your information is only as good as your customer service representative. Sometimes, it may take several calles before you can feel comfortable. Trust your instincts.

As has been said before.... Where's the beef ?

Honestly!