Lisa
-
Posts
8,691 -
Joined
-
Last visited
-
Days Won
15
Lisa's Achievements
-
-
My prometheus celiac panel results revealed very high indicating positive for celiac disease. My MD disputes the results because I am African American. I decided to go on a celiac diet(100 %). I feel somewhat better although not completely. Question: Do African-Americans have celiac disease and if so what did you have to do to get a true diagnosis. Please help!
Open Original Shared Link
"My prometheus celiac panel results revealed very high indicating positive for celiac disease. My MD disputes the results because I am African American. "
There is no dispute for a positive celiac panel other than your doctor's ignorance. Consider yourself diagnosed.
Reading here and posting can help you navigate the gluten free world. We are here to help.
Welcome to the Club!
-
I went on the FDA website (link:Open Original Shared Link)
I could only find information pertaining to allergen labeling for wheat. Not for barley, rye or oats. [Or gluten for that matter, accept for regulations on the term "gluten free."] Do you have a link to your information so I can read it too? Thanks!
Here is an interesting articles with the USDA guidelines:
Open Original Shared Link
Open Original Shared Link
Open Original Shared Link
-
Pots and pans need to be replaced only if residual gluten cannot be cleaned. Scratched teflon should be replaced regardless of gluten.
I would invest in a dedicated toaster, cutting board and perhaps a colander and new wooden spoons. Most everything else can be carefully hand washed or run in the dishwasher.
But do remember, gremlins can hide anywhere.
-
Hey Mouse. We miss you and we love you.
-
Open Original Shared Link
Serologic panel
Of the commercially available serologic tests that aid in the diagnosis of celiac disease, no one test is ideal. Using multiple serologies increases the diagnostic yield. Therefore, in the United States, screening in patients with possible celiac disease should consist of a panel of the following serologic tests:
Anti-gliadin antibodies (AGA) both IgA and IgG
Anti-endomysial antibodies (EMA) - IgA
Anti-tissue transglutaminase antibodies (tTG) - IgA
Total IgA level.
The reason for the use of the panel to detect celiac disease is several fold. They include selective IgA deficiency (SIgA deficiency), lack of concordance of endomysial antibody and tTG, and the occurrence of seronegative celiac disease.
You need to be tested with the full panel.
-
The FDA requires that all forms of gluten (to include wheat, rye, barley and malt) must be listed as an ingredient if added. If you see just meat, that's all it is. Gluten should not be a concern with plain meat at the grocery store, just read the labels.
Perhaps you are experiencing a delayed reation to something else. Reaction time can vary as you progress through the diet. Or a food diary may be helpful to pin point a specific issue.
If you are new to the diet, ANY food, gluten free or not, can be an issue until some healing has taken place.
-
-
A recent trend (well maybe not a trend) that I am seeing, are restaurants recalling their gluten free menus. People complain when they get sick and the restaurants no longer want to hold that responsibility. I don't' blame them. What once was a gesture of good will toward the Celiac community and those gluten intolerant, now is becoming a liability.
I personally believe that I hold all responsibility at a restaurant regarding what I order and put in my mouth. I am educated as to what I can safely eat and I assume all risk dining outside of my home. Although, when I order with simple, non-demanding specifics, I expect it to be served as it was ordered.
What are your thoughts?
-
I think that you will find that more and more companies will no longer supply a list. It's hard for companies to keep up with accurately. And lists should not be relied on for any extended time.
Most companies will comment regarding a single product if you call them.
Another trend that I am seeing, is restaurants recalling their gluten free menu. People complain when they get sick and the restaurants no longer want to hold that responsibility.
-
Tonight we have over 200 guests. Feel free to join in. The waters warm.
-
Welcome to the forum!
The meat will be gluten-free, regardless of what the animal ate. It is simply not something to worry about.
ditto what Peter said. Welcome too
-
Hi!
The difference between a gluten intolerance and Celiac is that with Celiac, you often have gut damage that will hinder any absorption.
Symptoms can often be the same, but there is an autoimune response with Celiac Disease that will damage your small intestines (villi to be specific).
Here is a link that is easy to understand:
Open Original Shared Link
-
WELCOME! I love it when the lurkers come out!
-
I find bugs frequently in pasta that I bought from the shelve that day. Yuck.
-
Although Frito Lay does not add gluten in SOME of their products, they do not guarantee that they are safe from cross contamination. A possible CYA statement. But, through the years that I have been here, I have heard numerous accounts of sensitive people with Celiac becoming ill with their non-gluten products.
Guess you need to use the "try and see" approach. Everyone is different. I have never had a problem. with Lays Products. Lay's Staxx are produced on a dedicated line. They might be a better avenue.
-
For someone who has an already irritated digestive system, as Celiac Disease, a cleans could create additional irritation as well as wash out the good bacteria needed for healty digestion, in my opinion.
...I'm sure there's a flip side.
-
Sorry that you are feeliing ill.
McCormicks will clearly list all forms of gluten. But, that's not to say that they are all gluten free, just that they will list if any gluten is added.
-
Some products I used that DO CONTAIN GLUTEN were chap stick (they could not guarantee it was not cross-contaminated)
-- Krystal (Boston, MA)
Krystal, you have done your homework and thank you for sharing your hard work with others.
I just wanted to add that just because a company will not guarantee a product, does not mean that it contains gluten. Do to the current law-suit prone environment in which we live in, it's safer for companies to make a CYA statement. Even though a product may contain no gluten ingredients, some companies will not guarantee.
A good example of this is Chapstick:
Open Original Shared Link
-
The cover story of the current issue (June 2009) of Harvard Health Letter features an excelllent three page article about celiac and gluten sensitivity, titled "Getting Out the Gluten"
Here's the link..
Open Original Shared Link
-
Once you are gluten free for some time, there is no test that can diagnose you for Celiac. A composite of indicators, blood test, endoscopy, positive dietary response or gene testing, can lead you to a conclusion, but a diagnosis cannot be obtained conclusively. On the other hand, many people here are self diagnosed and they feel quite comfortable with that.
If you have had a history of digestive issues, an endo exams may not be a bad thing to rule out other, more serious issues, if for nothing else, but a base test. The exam is nothing to worry about. They put you to sleep, you wake up and it's over.
-
The Serology Panel and the Endoscopy/biopsy are not at accurate as we would like at this time, but both can rule Celiac Disease "in", but a negative result cannot rule it "out". Biopsies can often miss effected areas of the small intestine.
Unless you intend to pursue other testing for Celiac, you might want to try the diet and see if you have a positive dietary response, which is a good indicator that gluten is an issue at some level.
-
A food diary might be helpful to pin-point some issues.
-
You mentioned that you tried the dining cards and they were not adequate for your needs. I can't help with that. I have listed a link for some that may need some:
Open Original Shared Link
-
Hi and welcome to C.com!
We have many members with college experience and always willing to share if your inquiry is on a personal level.
If professional, you should contact the Administrator of Celiac.com and submit a request to poll the membership.
Thanks
Necessary To Replace Pots & Pans & Utensils?
in Coping with Celiac Disease
Posted
Gluten is not something that can be killed. It's a protein. Excess heat may alter the gluten structure, but does not kill it. It can scrubbed and removed.
I would suggest getting new burners or grates for your grill.