Lisa

I respectively disagree with you and I think over time you medical doctors will find through research that NCGI causes damage or maybe some are not diagnosed correctly.

My daughter has gluten related seizures, malabsorption (which has led to broken bones, short stature, delay in puberty and zero percentile for weight), anxiety and major GI issues. It is not the same intestinal damage as Celiac (agree) but gluten is a neurotoxin and it causes damage to people even if they aren't Celiac. My daughter has high fecal fat that is only caused in Celiacs according to our pediatric GI (other diseases have been ruled out) but she isn't a Celiac (no genes and negative blood work but ALL the symptoms).

Anyway, I do think NCGI can cause damage to the body. My daughter is living proof because she is so better off gluten.

Hope this makes sense.

Gluten Ataxia is a very real thing. NCGI as well as Celiac and Gluten Intolerance are real as well. Yet different in their own right.

This is an invitation for you "lurkers" to come out of the dark and join us in this great community. I know you have questions to ask, product to inquire about or questions about your symptoms, doctors, tests and where to start.

At your pleasure......

Hello peeps! These posts are interesting, but I fear that they might be lost in a thread about Coconut Milk.

Should those posting choose to continue, perhaps beginning a new thread on the subject would be a good idea.

Anyway, I think that the OP has had the query answered waaaay back there.

Hi,

I recently had a blood test for Celiac disease that came back positive. On my doctor's advice I have been on a gluten free diet for the last three weeks and do feel better. The other day I went to a lecture by a nutritionist and after talking to her about my symptoms she felt I was just gluten intolerant and not Celiac. She reasoned I would have been a lot sicker if I had Celiac.

Btw, my symptoms were abdominal discomfort, gas, bloating, fairly frequent diarrhea etc. all which points to gluten intolerance and which have all improved since going gluten free. I had always assumed I had IBS (I still might) but now feel that gluten might have been a major contributor to my plight.

Anyhow, what I'm getting at, and have not been able to verify on the net so far, is the following: Is it possible (or likely) to test positive for Celiac but really only have gluten intolerance?

I've had my symptoms for 25 or more years and I figure if I was Celiac I'd be very very sick by now, much sicker than I was. I talked to my Dr. today and I get the feeling he's not all that knowledgeable about Celiac and gluten intolerance and the difference between the two. That, or I didn't ask the right questions.

Anyhow, any help is greatly appreciated.

Thanks,

Alan

I agree, if possible you should run your blood results here for interpretation. There is a possibility of incorrect results, but coupled with your positive dietary results...it leaves not too much doubt

But, your nutritionist is not as knowledgeable as she/he presents. Many people here diagnoses with "just" gluten intolerance can have equal symptoms or more as those with Celiac.

There is new research that suggests that Celiac Disease is at the higher end of a spectrum disorder, with a gluten allergy, gluten sensitivity, Celiac Disease and Gluten Ataxia all playing a significant part in this "Spectrum" of gluten intolerance.

Whether or not you have a gluten sensitivity or Celiac Disease, the RX is the same.

Welcome to the Club!

Edit: Mushroom posted good information, I'm just a slow poke to post.

I have never heard of GoPicnic. Thanks that that information. It will come in handy this summer.

I am pretty convinced that one of the things gluten does is make you more susceptable to alcoholism, which runs in my family. I think the damage it does to your intestines also magnifies the effects. Of course if you have problems with booze stay away.

Excess alcohol use for an extended period of time can destroy your villi, in just the same way that gluten can.

Or rather malnourishment due to alcoholism can destroy your villi.

Actually...its I don't think you mean 20 percent. Its 20 parts per million. That's 0.002% if I calculated that on this wierd calculator and understand it correctly.

Yes, of course ppm.

Sorry to split hairs, but as a scientist, I can't help myself. Especially as a scientist who worked in an analytical lab. or maybe it's the professor in me.

Since the product is tested to a detection limit of 10 ppm gluten as discussed above, and tests are available with a detection limit of 5 ppm gluten, Open Original Shared Link

your statement may not be accurate.

I agree that we have different levels of sensitivity and we need to decide for ourselves. It is just nice to have a bunch of information to help decide.

But if a product test clean for under 10%, that is not proof that gluten can be present in 9% or less. Correct, Professor?

Oh well... I guess this discussion will be endless until there is more viable research. But, it appears that the OP has been satisfied with the responses.

And I think it's great that a company will choose to be Certified, going far beyond the 20% of what is considered safe for MOST people with Celiac to consume.

You may ask.

Fortunately, I have my diet figured out enough by now that I don't get full blown reactions very often anymore.

The reaction happened about 3 years ago when full blown reactions were still common for me.

It appears that after three years, your body had healed itself for the most part. A good thing.

Considering this product is Certified Gluten Free and should not contain any hidden gluten or detectable gluten, it might be worth the go. Although, I know some people here that have trouble with coconut.

I'm game

Yeah, as Peter mentioned, Hershey has not be a particularly Celiac "friendly" company. I prefer not to support their products. And Dove Promises are sooooo much better.

Here is some information that you might find has value to your situation:

Open Original Shared Link

My husband's doctor gave him a six week sample of Crestor for his blood pressure. Now he doesn't feel very well. Did he get glutened from it?

Open Original Shared Link

Crestor-contains no starch but company won't verify

that product is gluten-free

Not much help, sorry!

HI MOLLY!!! <waving)

So glad to know you are doing so well.

I noticed a reaction to So Delicious coconut milk back when I seemed to be able to tolerate things tested to below 5 ppm. I just looked it up and their products are tested to less than 10 ppm. I guess it would depend on your degree of super sensitivity.

Open Original Shared Link

Open Original Shared Link

What kind of reaction do (did) you get? If I might ask

I don't know, but I've sifted through some threads here where people have said they won't use it anymore?

While we try to do our best and catch inaccurate information, it's not always possible. Some posts are old and are no longer accurate. And some people are inaccurate.

If you have any doubt, always contact the manufacturer direction. Chapstick is closed for the evening, but a phone number is on the link that I posted.

Where is the gluten?

Open Original Shared Link

After my initial good response to going gluten-free~I had a 3~4 month bout of bad GI symptoms and had gotten really depressed and discouraged by it. Well we moved from our house the last weekend of January and at the same time I had been working more hours @ work~leaving me NO time to unpack anything but the basics. Starting about a week into living @ the new house my GI symptoms had drastically improved! In fact this whole week my Gi system has been textbook NORMAL! :-) I realized earlier this week what I was doing different~I had been using fresh garlic instead of the granulated garlic that I had been using practically EVERY night since the end of September!

I feel like such a dummy,but at the same time I am so relieved that it's not anything more serious!

btw the website for the spice company (not mcormicks) says that the spice is gluten-free so I don't know if it is maybe a cc issue or if i have some other issue with it~ all I know is that I'm so happy to have my symptoms resolved!

Wow, you sure had a lot going on. Maybe settling in to you new place has relieved some stress. Stress can create havoc on your system. It kicked in my Celiac. Sometimes, outside elements can turn us upside down. Maybe it might not be the garlic. And... my philosophy, fresh is always best. Anyway, so glad you're feeling better.

I would think not, as Celiac is an autoimmune response disorder.

But, there is a great deal of research ongoing regarding the "Spectrum" of gluten intolerance.

...there are more scientific minds here.

It doesn't get any better that that. General Mills is a great company.

And do check out www.glutenfreely.com

It has some great and easy recipes...all gluten free.

green giant caulifower and cheese sauce.....gluten free?

these are the ingredients listes

modified corn starch, enzyme modified butter,cheddar cheese, bakers cheese, partially hydrogenated soybean oil, salt, whey protein concentrate, corn syrup solids, whey, onion powder, sodium phosphate, sodium alginate, hydrolyzed corn gluten,xabthan gum, parmesan cheese, garlic powder, sodium casenate, natural and artificial flavor, torula yeast, autolyzed yeast extract, soybean oil, lactic acid, dextrose, buttermilk, yeast extract,

i dont see anything that stands out except maybe the corn gluten...

Corn gluten is alright for people with Celiac, unless you have a corn intolerance.

Anyone use a prepared gluten-free barbecue sauce by a manufacturer, that meets all of our gluten-free criteria? Thanks Doug

All of Sweet Baby Ray's BBQ Sauces are gluten free.

Ugh. So frustrated.

Normally I'm upbeat and I deal with setbacks with a good attitude. Even if I feel bad I hide it so I don't scare my kids. But I'm kind of in a cascade this weekend with the whole celiac/ gluten intolerance/life changing thing.

My GI doc thought I had celiac for sure, after my endoscopy last Tuesday when the cobblestone look to my duodenum was quite pronounced... not to mention the fact that I've had all kinds of lifelong symptoms, and indigestion and diarrhea for over 7 straight years. However, the lab says negative. No "true" villous blunting. They didn't measure my IELs which bugs me. So maybe I'm just gluten intolerant? But my oldest daughter definitely has it (biopsied both skin and intestine) and my other two's bloods are positive. So that's frustrating, because now I feel like I'm a fake. And my extended family won't take me seriously.

That, and then I'm working on cleaning out the kitchen. I went out and spent a crapload of money on new stuff, which makes me feel bad (though hubby is fine with it, he says, "Eh, that colander was old and beat up anyway, and we needed a new pasta pot, and that small frying pan was terrible...") I love to bake. I got a new SilPat rolling mat and a new rolling pin. Then I took my rolling pins out and looked at them and started crying. One belonged to my Norwegian grandmother, the other to HER mother. They're very old and very well-worn (and certainly ingrained with wheat flour) and they've made so many goodies, pies, and Norwegian lefse. I can't use them any more. I'll give them to my sister or just put them up on hooks on the wall or something... but the thought of those dear hands using them, and that I can't pass them on to my daughters...

Ok, now I'm just getting maudlin. It's a pity party, and you're all invited.

BOOOOO HOOOOO!

Avalon, we have all walked in your shoes. First of all, I think that with multiple cleanings, you can save your Grandmothers rolling pin and pass it down to your gluten intolerant daughter.

You have had two positive blood panels...well then, you are part of us now! No fake about it!

Perhaps the GI did not take enough samples from your endoscopy exam. No test is 100% at at this time.

Join us on the gluten free walk toward recovered good health. Good time are ahead!

Is ranch dressing more likely or less likely to contain gluten? I know Kraft and quite a few others have gluten-free versions but I'm curious about generic restaurant/catering ranch. are creamy dressings more likely to have gluten.

There is no way to know unless you check the label. When in doubt, I use vinegar and oil, if available.

It's what I eat and I'm normal.

wait for it...... :unsure:

<clearing throat>

This is all new for me just diagnosed. I bought the box then read the fine print where it states "Each production run is sampled and tested to confirm Glutenn levels do not exceed 20 PPM. What is PPM?? Is there an okay Gluten level if you have to be 100% gluten free?

Thank you :-)

Start off with simple products...meat, fish, fresh veggies and fruit. And add potatoes and rice into your diet. That will guarantee you a gluten free diet for a while until you get your feet wet, and you learn the ropes.

Take a walk around this forum. It will be your best source!

And WELCOME!!