Lisa

Well, in a not so perfect world, we can only do our best.

If you don't feel comfortable with products from a shared facility, choose something else. If you are not certain about a foreigh product or one that's manufactured overseas, there may be many other product to choose.

There are very little assurances that everything we come into contact with will be 100% gluten free. We can only do our best.

I can understand. Every doctor that I have been, wants to run his/her own tests. I don't know if the reason is to make money or just doubting others results.

Obviously, your blood work would be negative for Celiac and I expect so would the endoscopy.

But you seem to have some ongoing issues and maybe it's not a bad idea for have a endoscopy exam as well as a colonoscopy if you have not already done so. I always think it's a good idea for most of us who have had digestive issues for many, many years to have some base line tests, just to make sure that there is nothing more serious going on.

Many people here have been tested through Enterolabs, who can test for food sensitivities. They cannot diagnose, but they might be able to direct you to some other food issues you might be having.

Dietary response, in conjunction to other test can be a diagnoses for Celiac Disease. You may have a gluten intolerance or a gluten allergy.

I ate there yesterday. P.F.'s is one of my most favorite restaurants.

https://www.celiac.com/articles/21619/1/Glu...Baby/Page1.html

https://www.celiac.com/articles/21655/1/How...ease/Page1.html

Both articles can explain the specifications for products labeled gluten free. Many companies are using the term "no gluten ingredients" instead of "gluten free", I believe more so as a disclaimer. You can't qualify a "gluten free" products unless you test for a gluten level. Many times, that's costly, so companies are moving to a "no gluten ingredients" classification.

Starch should not be a problem unless it is specifically labeled (wheat) starch and then, I believe that it is processes so that no gluten remains. (But, some sensitive to low levels of gluten may react)

I don't know how long you've been on the diet, but often times all foods can be an issue until some healing can take place. It's often recommended to keep your meals simple until you can master the diet and add one new item at a time to determine sensitivity.

Hi Valerie,

When I fry things I use Bob's Red Mills Flour Blend. It works OK, but I'm not the best frying foods either.

Yup, Kraft is one of the good guys! I like to support them when ever I am able. Happy Shopping

According to the Federal Register (4-1-96) 21 CFR, Ch1, Section 184.1444, the FDA requires that all maltodextrin that is manufactured in the USA contain potato, corn or tapioca.

The FDA law requires that all imported products be labeled with the 8 top allergens as well. Unless you're dealing with a backroom foreign store, maltodextrin should not be an issue in the US.

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Here is a good link to keep handy:

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Wendy's does have a menu on line you can find. Below is Chic-fil-A's. I would make copies and heep them in your purse, in case you're caught out and starving.

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Of course, there is always a risk for cross contamination in a restaurant (especially a fast food restaurant). And, it's always a good idea not to go when it's not peak time.

The gluten free diet can certain give you some indicators that gluten intolerance or Celiac can be your issue. But, with years of digestive issues, it might be a good idea to get a endoscopy and colonoscopy to rule out other, more serious issues.

Hi there,

I am seriously considering going back on the SCD after about a year leave from it. I have celiac and found it to push me over the edge in the ehaling process last year. I was diagnosed about two years ago now (hey, my anniversary just passed!) and found ti so helpful. I am experiencing vague intolerances again. The motivation to go back on this diet is weak, though. Help!

You can find more information here. Good luck.

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

https://www.celiac.com/gluten-free/index.ph...mp;#entry524269

Here it is. You can go to your personal profile page and click on posts or topics. This will give you your most recent history.

Do you have a hiatal hernia? Maybe another food intolerance? Some suppliments can have that effects. I recently stopped taking meletonin due to awful reflux. It promptly went away.

Maybe a food dairy may find an issue. Hope you feel better soon.

Feel better? Hope so.

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Anniebeth, this might help you understand what the tests mean. I also have always heard that testing children under the age of five is highly unreliable. Don't know if that's much help, though.

Maybe your can get a copy and post the info here.

Contact the Celiac Disease Foundation. They will be more than glad to send you a starter kit which has some great information.

www.celiac.org

And, good luck!

How lucky for you to have had her for so long. Without knowing the heartache, we would never know the love. It gets better E....hugs to you.

Thanks Ladies. Something to look into, I think.

Yes, as Liz mentioned, Celiac Disease is often a "combined" diagnosis.

I am DQ8 too! Welcome!

B -

Do you remember how much the gene testing costs? I think you went through Prometheus?

This might help you with some of your questions:

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Welcome to the Forum!

Your symptoms are similar to those of Celiac Disease, which has over 200 symtoms. Here is the full panel that you will need to be tested for Celiac:

Anti-gliadin antibodies (AGA) both IgA and IgG

Anti-endomysial antibodies (EMA) - IgA

Anti-tissue transglutaminase antibodies (tTG) - IgA

Total IgA level.

***please make sure that you doctors does all of these test, because they are interactive.

Good luck

Can you ask if they can read the label and relay that information to you? Most hams that I have seen do not have gluten, and it will be clearly listed if it does.

Even Smithfield Honey Glazed Ham is gluten free now. The glaze no longer contains any gluten. Tysons Honey Sliced Ham is gluten free.

Here in the South all cured whole hams are gluten free, after they've swung in the smokehouse and turn green.

Can someone please clarify what gluten free actually means? I understand the 'parts per million' stuff but I have had problems lately buying nutrition bars that are in the gluten free section at my health food store and are marked on the wrapper as being gluten free but also carry the disclaimer that they are produced in a factory that also processes products with wheat.

I recently returned several of the bars for a refund and explained to the manager that I was pretty sensitive to even small amounts and did not want to risk the possibility of cross contamination.

How can manufacturers claim that something is gluten free if it is processed where 'toxic' products are also processed?

https://www.celiac.com/articles/1095/1/Rese...ents/Page1.html

Once you have a diagnosis, there is no need to test again. But, the above tests can check for presents of anitbodies to gluten in the system.

Every single blood test in the panel for someone diagnosed over 20 years??????????

Just want to make sure nothing is slipping by......

Yup, the result kinda talk to each other to make for a more accurate result.

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