Lisa

I still dont understand the risk because i know celiacs often develop sensitivities or intolerances for proteins that are not even gluten just b/c the body confuses it (own words) and reacts to it similarly. Cant we be at risk of having bad reactions because it is the same type of protein? I actually hope not because I love using corn and corn starch when i cook. I just need reassurance.

I think what you're talking about is a theory called cross-reaction. I'm not too sure I buy into that theory. Although, some people have issues with all grain, but I would think that they would be in the minority of people with Celiac.

I devour corn in the summer and I use corn starch as a thickener always.

The gluten free diet is difficult enough. I would not anticipate a problem until there is one.

How on earth can any gluten be safe for us? I dont understand why corn is called gluten free even though it has gluten. I am concerned it could be damaging to my health. I know some of you have cut it out. Could you share your knowledge and experience with and without corn in your diet?

Corn is not a problem for those with Celiac Disease. Gluten is the protein in the corn, but it will not trigger an autoimmune reaction as would wheat, rye, barley or malt.

Interesting and I look forward to the comments. I do have a friends who spent quite a bit of time in Katmandu, Napal. She had Celiac and was able to eat the bread without issues. So..... who knows?

Welcome to the board! Do you mind an answer from an adult? Because I sure feel the way you do sometimes.

I'm going to a party tonight. They will serve beer and I will have to bring my own cider if I want something to drink. I've eaten dinner ahead of time because I will not be able to snack at the party. Even if there is gluten-free food there will be cracker crumbs everywhere because nobody cares that their crumbs make me unable to eat. I will have a bag of dried fruit in nuts in my purse in case the party goes late and I get hungry. I HATE that, not being able to even pick up a stupid carrot stick for fear of CC. I will enjoy the company though, so that's why I'm going.

You have to enjoy the friendships you have, even if they're not celiac/diabetic and don't fully understand what you're coping with. It sounds like your friends are pretty cool if they go out of their way for you. And yeah, I know that salad dinner all too well. And that awkward feeling that I'm asking my friends to change plans...again. Thing is, my friends really don't mind. I bet yours don't either. We like hanging out and the food really isn't that important.

As far as dating, we have a built-in jerk detector. If a girl is more interested in what you eat than who you are, you know right away that she is shallow and probably not worth your time. I don't even bother with a second date if the guy gives me a hard time about my diet. I mean what will he give me a hard time about next??? There will be a time when a girl will come along who thinks you're awesome, and she won't care in the least that you eat a lot of salad and carry insulin with you.

On the bad days, you just gotta grit your teeth and hang in there. Come here and we'll commiserate because we all go through the same awkward social stuff.

^This made me smile! Probably because it's so true and so very well said, Skylark. Yes...what she said!

Welcome to the board. Ask any questions you need to a be sure to read as much as you can.

You figure right. You don't outgrow celiac. It sounds like he may have had the 'honeymoon' period that used to make doctors think you could outgrow celiac. It is now know that you don't. He does need to go back to strictly gluten free and hopefully he will be feeling much better soon.

Welcome also. Yes, Raven is correct. There is a greater knowledge of Celiac Disease and some great information is coming from the on-going research. It's a very exciting time.

Your husband has a diagnosis and I would encourage him to go strictly gluten free. I see no reason for a gluten challenge.

So very often, Celiac Disease is diagnosed as a secondary issue, ie. diabetes, thyroid issues, lymphoma, fibro and maybe even MS, as well as others.

I often wonder, if a test for Celiac Disease (as done in some European countries)would be required, would we see a decline in other more critical issues? Bet so.

I wish your husband a steady (re)gain in health. And 'hang' with us for a while and we can help make your journey a bit easier.

Again, welcome!

Has anybody used the gluten test kits from EZGluten.com? We were testing various kinds of cat food since their labeling requirements are different from human food. Some of the guaranteed gluten/grain free foods came up positive for gluten so we are questioning the results. A search of their website said the tests should be refrigerated but none of the instructions in the kit said to do so. We can't decide whether to trust the tests or the cat food manufacturers. Has anybody had any experience with these test kits?

I've not used them, but they're pretty pricey.

Hi, I have a 4 year ols son who has a few problems and someone has said this could be celiac disease, just wondered what anyone else thought?

List of his symptoms:

Pain passing stools

Blood on toilet paper

Complaining of tumm ache esp after eating

Pain in his legs Mostly his shins

Complains often of 'fizzy' feet

Often seems tired

Very irritable, cries often

lack of concentration and listening skills

Very gassy!!!

Yes, possibly. But you have offered minimum information. Do you have a family history (or you as parents) of intestinal disorders or other autoimmune diseases in your collective families?

why is it so hard to find current info on meds? grrrr. just thought i'd share something from the theraflu site. under the powders section it had a faq and one said does this have gluten?

"Yes. This product contains a trace amount of gluten (<10.0 parts per million)."

Of course their other products did not even have a faq so i could check if those were safe.

I guess I'll be coughing all night again for the third night in a row.

I sent you this link on your other thread:

Check here: (and scroll down)

Open Original Shared Link

Hope you feel better soon.

Hello everyone,

I am having a difficult time right now. I have been sick most of my life..

needless to say I am on day 13 and my energy is back headaches are gone

as well as reflux..I went through the worst withdrawal..I was prescribed\

Oxycontin in the past for my endometriosis pain and coming off of that

drug held no candle to the withdrawal I experienced coming off wheat and Gluten.

I am not working right now due to the persistent right side ache in my gut.

It feels like a fist full of spikes in my side..eating is a challenge and I have

been juicing all of my veggies and fruits. I was wondering if I am the only one

going through this..I cant afford to loose another job. Will this pass...

Your symptoms seem a bit severe. Maybe a professional medical opinion might be in order.

The diet is not an easy one to master in a few days. When you're up to it, keep a food journal. Write down everything that passes your mouth from your fingers to your meds, soaps, lotions, shampoo..etc.

Check here: (and scroll down)

Open Original Shared Link

Hope you feel better soon.

Great comments!

I don't really know what else to call it so I am going with wet gas. When glutened by CC, I get wet gas with the intestinal cramps and pain. I have to be somewhere tonight and I have been in the bathroom all day with this. Is there anything to do to stop it? This is misery!!!!

Imodium might help.

If you do have Celiac or a gluten intolerance, a biopsy would not be a bad thing.

ANY history of digestive issues, should be endoscoped. If for nothing else, but to look for more serious issues.

I can't eat Rice Chex. I got sick when I eat them.

Lisamh, are you new to the diet after a diagnosis or have you been gluten free for some time?

I ask this because if you have just started the diet and have yet to heal your gut, or your intestines due to Celiac, dairy is a large issue at that point. Your issue may not be the Chex, rather the dairy.

If, in fact you have intestinal damage, all foods may be an issue until some healing can take place.

But, I don't know too much about your history. If you have addressed this previously, I apologize.

This is unfortunate, I wonder what else has changed?

I'm still not sure anything has changed. Sometimes your information is only as good as your customer service representative.

I, too, would encourage the OP to make that call again and talk to a supervisor.

In additions, if a vinegar was a from a wheat source, it BY LAW would be required to be listed on the ingredient listing or in an allergen warning.

Open Original Shared Link

Reading Labels

Carefully read the ingredient statements on all food labels each time you make food selections. This enables you to obtain the most accurate ingredient information for the specific products you select. It also allows you to get the most current information since ingredients in products may change over time. The ingredient information on labels of Kraft products is very specific to help you make accurate and informed choices. If a Kraft product has an ingredient that is a source of gluten, the specific grain will be listed in the ingredient statement, no matter how small the amount. For labeling purposes, Kraft products will always state the names ‘wheat, barley, rye and/or oats’ when they are added to a product either directly as an ingredient or as part of an ingredient.

Examples of Ingredient Statements*

1) Kraft products made with a gluten-containing grain list the grain in the ingredient line using commonly known terms such as wheat, barley, rye and/or oats.

HONEY MAID: Honey Graham Crackers

HONEY MAID® Graham Crackers Ingredients: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID), SUGAR, GRAHAM FLOUR (WHOLE GRAIN WHEAT FLOUR, SOYBEAN OIL, HIGH FRUCTOSE CORN SYRUP, PARTIALLY HYDROGENATED COTTONSEED OIL, HONEY, LEAVENING (BAKING SODA, CALCIUM PHOSPHATE), SALT, ARTIFICIAL FLAVOR, SOY LECITHIN-AN EMULSIFIER, CORNSTARCH.

2) Kraft products made with an ingredient that contains a source of gluten will list that grain source in parentheses after the ingredient in the ingredient line if that is the only source of gluten in the product. This method is used, as necessary, to identify sources of gluten in flavors, modified food starch and other ingredients.

(The bold is mine)

Yes maybe I will just keep it for when I absolutly need it! and I just cut out dairy and am noticing a big difference.. less gas and bloating, so hopefully that will help. I haven't tried cutting out soy yet though, I may have to

Thanks for the advice

Yes, Raven has offered good advise. As you mentioned, laxatives of any sort are not suggested for extended usage.

Limit dairy, add whole grains like brown or wild rice and fresh vegtables and fruit. Quinoa is a great source of fiber and protein and drink lots of water.

A north wind brings flies here. Unfortunately, it's hot as crap with barely a south wind.

Maybe you have a Yeti in your walls.

I've never heard of cut grass being a concern, regarding ingesting gluten. But, I don't have allergies, either, which might be another issue.

Nor, have I ever known of concern from the National Foundations for Celiac Disease.

Just FYI though - Worchestershire sauce is *not* gluten free, so if you are having a caeser, you'll need to order it without (or make it at home with a gluten-free Worchestershire sauce -- there is at least one commericially-available).

Enjoy!

SOME Worcestershire sauce is, some is not. In Canada Lee & Perrins is not gluten free. In the US it is.

I feel that, given our suggestive biopsy results, with those genes, if he responds positively to a gluten free diet, it deserves a diagnosis, but we'll see what happens. I will definitely be seeking a 2nd opinion if his current GI is unwilling to diagnose.

I agree with you. Is there a family history of digestive disorders, or other autoimmune issues, as well?

Ya know, I have never heard that! Very interesting, where do you find these laws? I'd like to read up on it. I'm a US citizen but have a large amount of family in Canada an I have a more difficult time to read the labels there, an not because they are half French lol. Idk if it's that I'm not used to them or is there a huge difference? Hoping you have some info on this as well! ��

Ps: don't listen to Elizabeth Hasselback....she's a bit neurotic in my opinion lol why make life harder? ��

Wheat is listed as one of the eight allergen that are required to be listed, if an ingredient in a product, in the US.

Google US allergen laws.

So here's my answer: if it says modified food starch on the label- I avoid at all cost. If it says modified corn starch, modified potato starch then okay- it's defined so that good. Anything I question I either google or just plain don't eat it. No definition in food starches is a chance to get glutened and I'm not up for that. I hope this helps!

Let me clarify this a little bit Caselynn. If you are in the US, and you see a product which indicated Modified Food Starch as an ingredient, it will be safe for you to consume.

By US law, if the source ingredient is wheat (which would be rare or non existent) it would be required to be listed as "Modified Food Starch (wheat)" If you do not see wheat, it's okay.

It's as simple as reading the label. There is a lot of confusing information out there. Trying to simplify our lives, is not always that easy.

(Uh...Peter and I posted at the same time)

I have not read the book, but as I understand there are many inaccuracies in her book.

Modified Food Starch is general gluten free (corn) in the US. If derived from wheat, it by law, must be listed as "Modified Food Starch (wheat)".

I, too, would recommend that you continue with gluten. But that's always a personal choice. I have included the tests for a RX from your Primary Care Physician:

Anti-Gliadin (AGA) IgA

Anti-Gliadin (AGA) IgG

Anti-Endomysial (EMA) IgA

Anti-Tissue Transglutaminase (tTG) IgA

Deamidated Gliadin Peptide (DGP) IgA and IgG

Total Serum IgA

It's highly likely, you have a genetic pre disposition. Your children or your siblings, might like to have confirmation.

I am still trying to figure out what is going on. I am going to put it all in a nutshell, if you have seen my other posts I am sorry as it will repeat a little of the same info.

Did you go to the Doctor?