Lisa

Are you certain that it's not the sulfites that you're reacting to:

"Contains Sulfites"

Current FDA regulations in the United States require that all wines, both domestic and imports, that contain 10+ ppm of sulfur dioxide state "Contains Sulfites" on the label. This label designation was intended to protect people that may be allergic to sulfites (an estimated 1% of the U.S. population), people with asthma are in the most susceptible category. Signs of sulfite sensitivities include: nasal congestion, headaches, skin flush, broncho-constriction, nausea, abdominal pain, and dizziness. Ironically, because of the technology available to today's winemakers, the amount of sulfur dioxide needed to inhibit oxidation, prevent further fermentation and stabilize the wine is at an all time low. The legal maximum sulfite level for U.S. wines is 350 ppm, with most wines averaging about 125 ppm. Naturally occuring levels of sulfur dioxide in a wine, without chemical additives, would weigh in at around 10-20 ppm.

In my opinion, don't bother with the Frey wine, I got a massive headache within 1/2 hour after having a half glass and 24 hours later.....Well, it is not good. Oh well, so it goes. Mike

Are you certain that it's not the sulfites that you're reacting to:

"Contains Sulfites"

Current FDA regulations in the United States require that all wines, both domestic and imports, that contain 10+ ppm of sulfur dioxide state "Contains Sulfites" on the label. This label designation was intended to protect people that may be allergic to sulfites (an estimated 1% of the U.S. population), people with asthma are in the most susceptible category. Signs of sulfite sensitivities include: nasal congestion, headaches, skin flush, broncho-constriction, nausea, abdominal pain, and dizziness. Ironically, because of the technology available to today's winemakers, the amount of sulfur dioxide needed to inhibit oxidation, prevent further fermentation and stabilize the wine is at an all time low. The legal maximum sulfite level for U.S. wines is 350 ppm, with most wines averaging about 125 ppm. Naturally occuring levels of sulfur dioxide in a wine, without chemical additives, would weigh in at around 10-20 ppm.

With your removal of most gluten, your system may be becoming more sensitive. It's often recommended that you give up dairy for a while, which will allow your system to heal. A gradual re-introduction is often successful.

If you do have Celiac (no "s"), your system is pretty beat up. Go easy, with simple foods like meat, fish, rice, potatoes, veggies and fruit. Yoplait yogurt is gluten free (aside from the crumbs and cookies), but not sure about Activia.

Get yourself a toaster just for your use and check your meds, vitamins, lotions, lipsticks/balms and shampoos. Review anything that can get into your mouth.

Good luck and hope this was helpful.

Cadbury Creme Eggs CONTAIN WHEAT as per the box they come in! As per prior years gluten-free candy lists, this product used to be gluten-free but that has changed this year! How did I find out - eating one as I read the box - "Glucose Syrup (WHEAT)". Bummer!

Open Original Shared Link

GLUCOSE, GLUCOSE SYRUP AND CARAMEL COLOUR

It is important for those following a gluten-free diet to incorporate the latest valid scientific information into their diets. Under current Australian food law, glucose, glucose syrup and caramel colour are "gluten-free", even if derived from wheat, as the wheat is so highly processed, there is no gluten detected.

Glucose, glucose syrup, caramel and similar ingredients have no detectable gluten, even if derived from wheat. New food labelling laws require food labels to list all ingredients derived from wheat, rye, barley and oats. This does not mean that all ingredients derived from these sources actually contain gluten. So, it is a legal requirement that the source be declared, but remember that ingredients derived from wheat that are gluten free are: dextrose, glucose and caramel colour (additive 150).

Most of us have had digestive issues for years, so it's always good to have, at the very least, baseline tests. And, it might rule out any, more serious concerns.

Haven't there been about a zillion medical reports claiming all of those can be classically related to celiac disease, as well as claiming that DH is exclusively caused by gluten..? Even the link you provided lists the treatment as "gluten-free diet."

It sounds to me like you just want to argue semantics, considering everything else you have said. But there is a reason people don't appreciate semantics after a certain point.. Whether we call it "celiac" or "skin glutinification," it doesn't change the actual topic or points. The debate was about the potential effects of gluten and whether or not people who are sensitive to gluten can be harmed via skin absorption, not just "celiac."

Yes, of course DH can be controlled by a gluten free diet. The key word, you used yourself, is RELATED! Something that is related or associated with a disease is not the same as the disease. A person with DH does not necessarily have Celiac. A person with Type 1 Diabetes does not necessarily have Celiac, or RH ....That is all I was trying to say!

I was asked to list other illnesses that might be associated with DH other than Celiac. I did. Call it semantics, or whatever you will.

I have no intention of arguing, but apparently others do enjoy the challenge. Carry on!!!!!

"Dermatitis herpetiformis has also been reported to occur in people with vitiligo, type I diabetes, Sjogren

I am not sure what your point is here, Momma Goose. The fact still remains that these things are caused by gluten, which is the main point of the thread

...................................

Exactly! I have said nothing to the contrary, nor is my post argumentative. My point is that gluten responses that occur in different areas of the body (besides the small intestines), are medically referenced by other names. Celiac Disease response is contained in the small intestines. I, in no way, diminished any gluten response found else where in the body, or those that suffer.

No need to over-analyse.

Dermatitis Herpetiformis (DH) is an important associated disorder or complication of celiac disease.

Yes, DH is closely associated with Celiac Disease, but not exclusive too.

I don't know why it is believed that only the gut reacts, when it has been proven that there are brain lesions, fertility problems, skin rashes and a host of other problems due to the autoimmune response to gluten.

Because the gut immune response to gluten is called Celiac Disease. It is widely known that gluten can create havoc in other areas of the body, but it then, is no longer called Celiac Disease. Gluten Ataxia can occure in other parts of the body. A gluten response which effects the skin, is not called Celiac Disease, it is called Dermatitis Herpetiformis.

I'd say unless you have intolerances to milk, cream, salt, xanthan, carob bean, and guar gums, you should be ok, as none of these ingredients are wheat, barley, or rye.

best regards, lm

Yup, gluten free

Hello Sillies! Thought I'd drop in and say hello. I'll catch up in about a week or two.

HAPPY BIRTHDAY DAVE!!! And thanks for the boogie woogie....got me toes a tappin'

Liz,

Welcome!

Your daughter is symptomatic, had positive blood testing and endoscopy consistent with Celiac Disease. What more would your doctor want! Her itchy rash may be Dermatitis Herpetiformis which is also consistent with Celiac.

A positive dietary response is also diagnostic. I would suggest the diet and consider your daughter diagnosed (in my opinion)

This is the best source for information. Take a walk around

Another means to enrich our lives. Thanks Dave!

Dave, can't you do the same as you do your website as in "Cooking Video access through my personal profile page."

It's a great resource and always a lot of fun to brows through. I am glad to share the information found there. Everyone should check it out.!

Open Original Shared Link

This is super information from Kraft:

Open Original Shared Link

I am sorry that you became ill, but I make a point of buy Kraft whenever I can.

I've read in other threads that Kraft is a company that gives full disclosure on their labels. But something is not right, because I got glutened off their barbecue sauce. I used the Mesquite Smoked barbecue sauce to make ribs Friday night (yes, I checked label in store before I bought, and double-checked in Open Original Shared Link) and I got sick. Glutened sick, which I'm familiar with how it feels. This does not happen with the Original flavor.

Just wanted to give everyone fair warning about this flavor.

Open Original Shared Link

Excellent advise from mushroom! Here is some information on blood testing:

Open Original Shared Link

I've had a terrible cold for a few days now, and my fiance picked up Tylenol Cold Multi-Symptom Severe Daytime (Cool-Burst Caplets). But, I have no idea if they're gluten free or not! I checked a list for Tylenol gluten free products and couldn't find it on there. I wasn't sure if there was an updated list or I'm missing something or what. Any help would be much appreciated. Thank you!

Open Original Shared Link

Use this as a guide and it's always important to contact the company for verification.

Open Original Shared Link

"All information posted on this web site is the opinion of the author and is provided for educational purposes only. It is not to be construed as medical advice. Only a licensed medical doctor can legally offer medical advice in the United States. Consult the healer of your choice for medical care and advice. "

The above disclaimer was found on this link that I have noted. As appropriate, it claims to be the "opinion" of the author.

And the mercola link:

"Disclaimer: The entire contents of this website are based upon the opinions of Dr. Mercola, unless otherwise noted. Individual articles are based upon the opinions of the respective author, who retains copyright as marked. The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information from the research and experience of Dr. Mercola and his community. Dr. Mercola encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional"

Purple, I am not disputing the pros and cons of vaccines.

Happy Birthday Patti and special, special wishes for a WONDERFUL DAY!!!!

Why do I have to provide a link for "vaccines can and do cause harm" every time? I've already provided many links over the last 2 years. Shouldn't that one be accepted as fact by now?

Because that statement could have a deadly outcome by it's implication. Hence, a parent deserves to have documented sources to make an informed decision regarding a vaccine or a deadly disease. The topic still generates much debate. This is serious stuff.

As you know, many assumptions are assumed to be factual here. I would think this topic should be 100% fact, every time.

I have had digestive issues for a few years and my dr's have tried different things. None of them considered Celiac's until I asked about it. They did the traditional blood test, which was negative. They also took a few biopsies during an upper endoscopy a few weeks ago that came back negative as well. I mentioned to my doctor that when I'm feeling bad (with the nausea) that the only thing that makes me stomach feel better (most of the time) is crackers, bread, etc. She said that that's a clear indicator that gluten is NOT the problem. She said that if it was, then I would react to it, not feel better.

Well, I've read on a few websites that gluten doesn't react right away and can take 24 hours or more, which is why it's hard to diagnose. They said that it initially makes you feel better but it's a delayed reaction.

Can anyone tell me if this is true? I also read that there are NO accurate tests for this and that the ONLY way to know for sure is to go TOTALLY gluten free for at least 3 months.

I do not want to try a drastic diet if I'm not even sure that gluten is the problem. It's very confusing, which is made worse since I'm getting opposite information then what my doctor is telling me.

Yes, it is true that the available diagnostic means is not as accurate as we would like at this time. There can be false negatives with the blood test as well as the endoscopy/biopsy exams. Not all roads lead to Celiac, but it's wise to be tested due to years of digestive issues.

Reaction time can vary from person to person. But, it's more common for a reations to be delayed (such as 24 hours) when a person has been on the diet for some time and some healing has taken place.

Can you post the blood test that you were given

I would suggest a trial diet. Try it for several weeks and be as accurate as possible. You can then introduce gluten and check your reaction.