Lisa
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Distilled vinegar is now considered gluten free. Malt vinegar is of course not gluten free. Those who are super sensitive may react to the grain based products, but they are few among us.
You can do a search here for more information.
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Your blood sugar may be off.
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I have not heard of Honeycombs discussed as gluten free in the many years I've been here. Nor have I heard of any support organizations declaring them gluten free. There is a hopeful chance that they have had a change in formulation and they are now gluten free. (we're talking the cereal, right?)
Let's hope.
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The cereal looks gluten free but I see it has oats and is made on the same lines as gluten. Does anyone else react to this?
My bet it that it's not gluten free. Can you post the ingredients?
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No problem at all. Take a friend with you though. The doctor or nurse will tell you what they saw and you will be too groggy to remember what they said.
I had to ask my husband four times.I had a mild sour throat and I crawled in bed and sleeped the rest of the day and I was left alone...a good thing!
Have no worries.
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Lots of great advise already.
Two weeks is still very early. It takes some time to heal. Any type of food can create ill effects if your insides are not happy.
It took me several months before I knew the difference between having an unhealed gut and a gluten reaction. It would be wise to lay off the dairy for several weeks.
In the mean time revisit your diet, shampoo, toothpaste, lipsticks, meds and vitamins. Make sure there is no hidden gluten.
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Oh, shoot! I didn't know that. I'll post my blog on my profile. It's OK to keep posting the meals though, right?
Right!
PS: Good to have you back.
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Hi RissaRoo,
Your menu choices look wonderful and it's great that you can share your weekly plan with others. That's why we're here, to help others.
Celiac.com has a blog section and it may be better placed your entries there. You may also place your website on your personal profile page, according to the rules of the Board. Personal websites in a post page or in a signature is discouraged.
Good work and I look forward to keeping up with your cooking on your personal profile page.
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Kathleen,
I don't know of any Doctors in your area, but I will post a local link to support groups in your area.
Open Original Shared Link
If either blood work or through endo/biopsy you test positive for Celiac...that is a diagnosis. Both tests can very inaccurate. You do have Celiac. Do you have your pathology report back from your endoscopy? That should tell you the findings and diagnosis/comments.
Your best source of information is right here on Celiac.com.
Welcome
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Yup, we use the same as Janet. Love Sweet Baby Ray's!!
There are so many recipes on the Baking and Recipes Thread. Check it out.
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Laura gave you some great advise already. If you have positive blood work, that in itself is a diagnoses. You doctor may want to schedule a endoscopy/biopsy for conformation or to rule out any other issues.
If you should decide to forgo the biopsy, you have your diagnosis.
Welcome to the Club.
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Just an additional note... Enterolabs does not diagnose Celiac. They say that they can identify sensitivities such as wheat.
Some people here have been please with their relationship with Enterlabs. -
I had a biopsy done and the nurse practitioner at my gastrointerologist suspects celiac based on my symptoms and the results. She did order the blood test just for correlation. The results of the blood tests are not in yet but this is what the biopsy report says
1. DUODENAL BIOPSY
- DUODENAL MUCOSA WITH FOCALLY INCREASED INTRAEPITHELIAL LYMPHOCYTES AT THE VILLOUS TIP AND UNDERLYING LYMPHOID FOLLICLE.
- THESE CHANGES, ALTHOUGH NON-SPECIFIC, HAVE BEEN ASSOCIATED WITH CELIAC DISEASE. CLINICAL CORRELATION SUGGESTED.
2. GASTRIC BIOPSY
- GASTRIC MUCOSA WITH CHRONIC GASTRITIS, NO ACTIVITY.
- NO INTESTINAL METAPLASIA OR DYSPLASIA SEEN.
- NO H.PYLORI-LIKE ORGANISMS IDENTIFIED ON GIEMSA STAIN.
So is this enough or do I have to have a positive bllod test or some other test for correlation?
There should be a diagnosis/conclusion section of your pathology report. A positive biopsy IS diagnoses enough for Celiac. As also in blood test, biopsies are not always accurate. Both tests can rule Celiac in, but they can't rule it out.
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Toblerone is owned by Kraft and they will clearly list all forms of gluten. The Dark Chocolate does indeed list Glucose Syrup (from Potato and Wheat). If I recall correctly, the processing of wheat source in glucose syrup, renders the wheat gluten free. Which could be why it is listed as gluten free.
I'll try to find this source information.
Here is something, but not the thread I was looking for:
GLUCOSE, GLUCOSE SYRUP AND CARAMEL COLOUR
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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,
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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.
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Glucose, glucose syrup, caramel and similar ingredients have no detectable gluten, even if derived from wheat.
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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).
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Accuracy of "Gluten-Free" Labels
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The legal definition of the phrase "gluten-free" varies from country to country. Current research suggests that for persons with celiac disease the maximum safe level of gluten in a finished product is probably less than 0.02% (200 parts per million) and possibly as little as 0.002% (20 parts per million).
Australian standards reserve the "gluten free" label for foods with less than 5 parts per million of gluten, as this is the smallest amount currently detectable.
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As gluten-containing grains are processed,
more and more of the gluten is removed from them,
as shown in this simple processing flow:
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Wheat Flour (80,000ppm) > Wheat Starch Codex (200ppm) > Dextrin > Maltodextrin > Glucose Syrup (<5ppm) > Dextrose > Caramel Color
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Unfortunately, in the United States, the Food and Drug Administration (FDA) has not yet defined the term gluten free as it appears on food labels.
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It is currently up to the manufacturers of "gluten free" food items to guarantee such a claim.
"A final rule that defines the term gluten-free and identifies the criteria that would enable the food industry to use that term" is scheduled to be released by the FDA on August 2nd, 2008.
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Many so-called gluten free products have been found to have been contaminated with gluten (such as Pamela's cookies, etc.).
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Reference
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United States
The Food and Drug Administration (FDA) is proposing to, “define the food labeling term “gluten-free” to mean that a food bearing this claim does not contain any of the following:
An ingredient that is a “prohibited grain”, which refers to any species of wheat (durum, wheat, spelt wheat, or kamut), rye, barley or their crossbred hybrids
An ingredient that is derived from a “prohibited grain” and that has not been processed to remove gluten
An ingredient that is derived from a “prohibited grain” that has been processed to remove gluten,
if the use of the ingredient results in the presence of 20 micrograms or more gluten per gram of food
An ingredient containing 20 micrograms or more gluten per gram of food”
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Reference
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It would seem that under present US law sources must be stated ie. Glucose Syrup (from Wheat)
That however doesn't necessarily mean it contains sufficient levels of gluten to be harmful ie. < 5PPM
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I don't know if this helps to explain the situation, or just makes it more complicated.
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(submitted by Irish Dave)
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Date: Wed, 4 Jun 2008 19:07:39 +0000
A major goal of the American Celiac Disease Alliance (ACDA) is to improve the availability and access to gluten-free meals in schools for students with celiac disease. Recently, the ACDA was approached to work on a collaborative project which will help move us closer to achieving that goal. One of the first steps of the project is to determine the level of interest for gluten-free school lunches.
The ACDA has launched a brief online survey to find out who is providing lunch for student's with celiac disease - parents, school, or a combination.
If you have a child with celiac disease attending school, please complete the survey by going to www.surveymonkey.com/s.aspx?sm=83OFWWSzHfAtSoh9vRH8Pg_3d_3d
Your input is vitally important to demonstrate that our children want and need gluten-free meals at school. The survey will close on July 2, 2008.
If you have any questions about the survey, or issues regarding the accessibility of gluten-free foods in school, please contact the ACDA at info@americanceliac.org.
Thank you for helping us help our kids!
Andrea
Andrea Levario
Executive Director
American Celiac Disease Alliance
www.americanceliac.org
Deborah J. Ceizler
13251 Ventura Blvd. Suite 1
Studio City, CA 91604-1838
Ph 818.990.2354 Fax 818.990.2379
www.celiac.org
How wonderful this COULD this be!
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Kingsford is a good choice and natural wood charcoal is great. I think that charcoal containing gluten is one of those old rumors that won't die.
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oops - double post.
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Welcome Lisa,
Learning the gluten free lifestyle is not a simple task! It's a steep learning curve, but it's doable.
First advise is to keep it simple. Until you learn which companies have gluten disclosure policies, stick to simple foods (ie. meats, fish, rice, potatoes, fruit and fresh veggies). Stay way from processed food. Don't go out and buy a bunch of gluten free processed foods. You won't like then now.
Cooking at home can create some cross contamination issues. Wooden spoons, shared toasters and old cutting blocks can hide gluten. Scratched non-stick pots and pans should be replaced, others a good washing will do.
Dining out is another challenge I would recommends that you wait until you feel better. All of this can be mastered and you can live a life without sacrifice.
This site is the best for information available. Read, read, read.
Welcome to the club.
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As you know, Hershey US would be required by law to list wheat if an ingredient. Barley, malt and rye can be hidden in "Natural Flavors", or specific . This is not to say that Hershey products that do have "natural flavors" may be gluten free, but they refuse to clarify it's gluten status.
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A post gets pinned when an available moderator reviews that post. Often, on the weekend this board is very slow. I suspect that this was the case. Vacation, hum.....what a novel idea!
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Open Original Shared Link
Here is some information from a previous thread (2006).
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Hey Joni:
HUGS to YOU!!!!
I am not good with numbers and testing, but here is some information that may help.
Open Original Shared Link
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Four stars for Unilever's gluten listing policy. Zero stars for their customer service idiots.
I had to ask my husband four times.
New Member From G-ville
in Introduce Yourself / Share Stuff
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G-ville?
City? State? Country?
Welcome to the site.