Lisa

You've been reading too much internet!!!

I found this, but doesn't answer your question:

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I am glad that things apear to be moving along with Dr. Fine's research. I've always been interested in the accuracy of his stool testing.

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Pitfalls in the biopsy diagnosis of celiac disease

These include: 1. Inadequate number of biopsy pieces. The disease is patchy, this combined with the fact that all biopsy pieces may not be oriented sufficiently to assess the crypt to villous ratio means that at least 4 to 6 biopsy pieces need to be taken. Biopsy of the descending duodenum is sufficient. 2. Over-interpretation of villous atrophy because of poor orientation of the biopsies. If the pieces are not sufficiently oriented to assess the presence of, or degree of villous atrophy deeper cuts of the tissue block need to be ordered. 3. If the biopsy interpretation does not match either the clinical impression or serologic results the biopsy should be re-interpreted by a pathologist expert in the interpretation of gastrointestinal pathology.

Causes of villous atrophy apart from celiac disease

In children less than two years old, there are several causes that include cows milk allergy, soy allergy, eosinophillic gastroenteritis, and viral gastroenteritis. In adults, HIV enteropathy and tropical sprue are the most common causes of villous atrophy apart from celiac disease. Radiation may cause a similar picture as well as autoimmune enteropathy. Other food intolerances have been reported though are exceptionally rare; they include a single case report of fish and chicken intolerance [18].

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I also found this.

If Celiac Disease is not your answer, I would encourage you to continue to pursue testing until you find an answer.

Good Luck.

Welcome Alberto! Glad you have found us.

Have you been testing with the Celiac Blood Panel?

Anti-gliadin antibodies (AGA) both IgA and IgG

Anti-endomysial antibodies (EMA) - IgA

Anti-tissue transglutaminase antibodies (tTG) - IgA

Total IgA level.

I would go on a strict gluten free for a months time. If you see dietary improvement, it would confirm Celiac Disease in addition to your villious atrophy.

If you choose to continue testing, do not go gluten free until all testing is over.

My son is graduating from high school in a few months. We will be throwing a large open house. I am not sure what I should serve. Should I serve regular cake for our guest and serve a separate gluten free cake. There will be 3 celiac in attendance for the party. Should I serve all gluten free food? Any suggestion would be appreciated. Thanks!

My, non-celiac, husband and family all love Pamela's Chocolate Cake and swear it's better than Duncan Hines anyday. Gluten free for everyone!

Make it all gluten free, then you don't have to worry about special instructions for a few. Everyone can enjoy the food without worry (especially YOU).

There are great recipies in the Baking Thread..

Thank you soooo much!! JIF peanut butter is one of my few vices and I don't know what I would do without it!

But make sure that you enjoy the entire jar by yourself. Don't let anyone else dip into your peanut butter and spread it on gluten bread and then double dip. Cross contamination is a very real issue.

One of my favorite breakfast foods is Van's Gluten Free Waffles, hot out of the toaster (only mine) with Jiff and Smuckers Orange Marmalade.

Does anyone know yet, if Folgers coffee will remain 100% gluten-free, now that Smuckers has bought them?

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Folgers coffee is 100% coffee. FLAVOR coffees do have artificial and natural ingredients. Smuckers is a compay who will clearly list all forms of gluten. Just read the label.

There is a difference ( it was clarified by Gemini) between an allergy and an autoimmune response.

No dairy!!!

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Good catch R....but corn

Pamela's, hands down!!!!!!!! (ooops, didn't notice you don't do dairy) Mybad! I got carried away with my enthusiasm.

No one is being argumentative here, but rather being politely informative. We have a lot of people on this forum with a great deal of experience and I've been here for many years and there hasn't been a day when I haven't learned something. But, the most important thing that I have learned here, is to have an open mind.

This is a wonderful forum and the most supportive place I know.

If sprayed on contaminates containing gltuen, were in fact true, considering wheat is listed as one of the eight listed allergens, you certainly would have heard about it by now.

No food or produce can claim to be 100% gluten free, unless you grow something in your back yard and watch it for every second.

Take reasonable precaution with everything.

I have a problem with 2 of those doctors. Like I have said in other post, my family has a history of autoimmune disorders and my mother saw 2 of I think 4 of them and it was not pretty. Thank you for the post though. I would like to find a good primary also. As everyone here knows that is hard.

The link that I sent you are Celiac Support Leaders in the area that you requested. They are not doctors. They can direct you to doctors in your area with experience.

any good docs in st. louis or surrounding areas, or any idea how to find one that is good with auto immune issues?

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You might want to contact these good people. They can point you in the right directions.

Hi I was wondering , i am waiting for my biopsies to get back . I was wondering if any one else has a hard time with Corn Starch ? I make my gravy with it and every time i gave had it the last 2 times i have been very sick , any one have experince with this ?

If you have intestinal damage or irritation, it may take some time for you to heal. All foods, can be an irritating, regardless of it's gluten free status.

Many people here do have additional food intolerance's. But, I would make sure you have removed the gluten for some some before you try other things. Gluten has a very loud voice. One you eliminate gluten other voices can be heard.

OH... and welcome.

Welcome!

You may already know that 20% of first degree relatives can be predisposed to Celiac Disease.

Celiac may not be the answer for everything, but it certainly would be worth exploring easily. You could retest and be certain you maintain a full gluten diet. The blood panel may be a bit more specific than they were eight years ago. Or, you can try the diet for serveral weeks and if you have a positivie dietary response, you either have a gluten allergy, a sensitivity/intolerance or Celiac.

This is the panel to request from your Doctor:

Anti-gliadin antibodies (AGA) both IgA and IgG

Anti-endomysial antibodies (EMA) - IgA

Anti-tissue transglutaminase antibodies (tTG) - IgA

Total IgA level.

Make certain that you are 100% gluten free first, and then explore. Many people here have other food intolerance's. Have you tried an elimination diet?

Thank you MommaGoose!

My pleasure

Hello fellow members:

I apologize if this board was already posted somewhere else, but maybe you could help me out. I've heard about the cards you can take to different restaurants and let cooks know that you are gluten-intolerant. I also heard how much easier it apparently makes things for the cooks, and the obvious prevention of CC.

So, how can I find/purchase one of these? I'd like to have my own

Thank you!

You can click on top of this page to The Gluten Free Mall and look for Triumph Dining Cards or www.triumphdining.com . I highly recommend them and have used them especially in Chinese and Mexican Restaurants.

I thought mini versions of full size candy bars that are gluten-free, often contain gluten. Was I wrong to avoid those??

Years ago there was some discussion "mini's" versions may contain gluten. I have not seen documentation that supports that. I would contact the specific companies such as Hershey's or Mars for the correct information. Never the less, ingredients should be listed. (but barley, malt is not required)

Thanks richard for that additional information.

I just found out it contains gluten (natural flavors). I've been eating it nearly every day now for a few months. Obviously I don't react to gluten, but I wonder what it's been doing to my intestine. Here I have been so strict and so careful, now to find this out! Grrr, I'm so mad. Plus I just bought a 24-pack at Costco last week.

If Activia contained wheat, it must be listed on the ingredient listing. So barley, malt or rye would be one of the "hidden" ingredients in the natural flavors. Did the company tell you what form of gluten is in their product?

I have always eaten Yoplait and I'm not familiar with Dannon products. I've always been curious about Activia, though.

Submitted from the NFCA Newsletter - Open Original Shared Link

Valenine's Day and Your Celiac Child

By Abby Schwartz, NFCA Volunteer Staff Writer

Valentine's Day is almost here. Unlike the ubiquitous pizza parties that pop up throughout the school year, this is one occasion that is easy for your celiac child to enjoy. If your child's class is having a party, ask the teacher to provide some suggestions to the parents who volunteer to bring in treats. Many mainstream, store-bought candies are gluten-free, including M&Ms, Hershey's Kisses, all flavors of Jelly Belly jelly beans, Snickers and Snickers Dark bars, Skittles, Starbursts, and the list goes on. A word about M&Ms. It was always my understanding that crispy M&Ms do contain gluten. My advice is to double-check the labels of any "crispy" versions to look for the presence of gluten (watch for malt).

Sweet Talk Your Kid

Remember when you were a kid and Valentine's Day meant the reappearance of those pastel-colored candy hearts with the fun sayings on them? Well, guess what? They are still around and they are gluten-free. Necco, the manufacturer of Valentine Sweethearts Conversation Hearts

All of Boar's Head meats and cheesed are gluten free. Hillshire and Oscar Meyer will clearly list all forms of gluten on their labels.

You could cook a turkey or chicken and send him with slices. Smithfield hams do not contain gluten. But ALWAYS reads the label, because ingredients can change without notice.

Here is a listing of companies who will clearly disclose all forms of gluten: (the good guys)

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