Lisa

  On 10/27/2011 at 6:31 PM, Beth P. said:

Sorry so long to reply. I was sick for ages. Went with another cough formula that didn't contain caramel, so I didn't have to wonder. I ran into the list of 3 products that Pfizer says contain gluten on many websites, including here in one of the forums. Open Original Shared Link this is the link to one of the sites I saw. Other sites mentioned Robitussin products containing the word Peak in the product name.

Yes, the information on that blog says that the reference to gluten was Corn Gluten.

Mary Kay is the only lipstick I use. (in the black tube)

  On 10/26/2011 at 2:01 PM, DonnaMM said:

I test negative for the disease but visually I have the disease and respond to the diet so he just wants to make sure that is the problem I can't do this for very longer though. I am dying!

If you feel better on the diet, please continue. Only you know your limitations. Unless you want to pursue further testing, don't eat gluten if it makes you sick. You can conclude that you have a gluten intolerance of some level in the spectrum range. No need to satisfied your doctor's confidence or lack of, with your continued illness. Many, many people here are self diagnosed and feel quite comfortable in those shoes.

  On 10/25/2011 at 12:58 AM, Coolclimates said:

Lisa, is there a reason why you don't recommend their products? I can see by their quotes that I wouldn't trust them either.

I'm worried about taking any supplements these days because of possible cross contamination.

I'm certain that you can find safe recommendations from members here who take supplements without issues of cross contamination. Cross contamination is not as great a concern as some indicate it as such.

I am not comfortable with companies who recruit membership to market their products, that profess a remedy to good health, from people who are ill or know someone else, for an extraordinary amount of money.

  On 10/25/2011 at 12:35 AM, Coolclimates said:

I just heard from a friend who recommend that I try Shaklee products. I've been on the gluten-free diet for 1 1/2 years now and still have very elevated antibodies. She swears by them. But she also said that they would cure all my problems, which I know is not true. I think she's trying to be helpful and optimistic but doesn't understand celiac disease.

What are your thoughts on these products?

Open Original Shared Link

To date, we have paid more than $5 billion in commissions to people just like you. Shaklee helps families like yours live healthier, richer, and happier lives.

Let us show you how, in 15 months, you can drive a new car, earn up to $100,000, qualify for world travel, and start achieving the life of your dreams. All of this by using and sharing products that improve your health and the health of those you love.

I spent about two seconds on their website, and I wouldn't touch it in a million years.

A good multi vitamin and some probiotics will help carry you toward good health.

Yes, it's best in the beginning to eat naturally. Meat, fish, potatoes, rice, fresh veggies and fruit. It will help you heal better.

In order to appreciate gluten free fast foods, you need to forget what the real ones taste like. There is some good food out there, fear not!

It's an adjustment, but you'll get through it. Read through the "What are you cooking tonight" thread...it might give you some ideas. We are not deprived!

  On 10/24/2011 at 10:02 PM, DonnaMM said:

So I just got the results of my biopsy. The doctor said the EGD had mucosal atrophy and blunted villi but the pathology came back negative for h pylori and celiac disease. I am very confused though, I respond very well to a gluten free diet, my tummy troubles pretty much disappeared and I had so much more energy. I have been thinking about could this possibly be another food allergy, but while I was eating gluten free, I would regularly consume lactose, soy and corn. My allergist said I am allergic to corn but since I don't have a reaction don't worry about it. I don't know what to think. Should I go ahead and diagnose myself? I work as a nurse and have asked multiple doctors and they said the blunted villi and response to the diet means celiac and don't listen to the blood or biopsy results because blunted villi is never normal. Any ideas?

Hey Donna!

Although, I cannot be certain, you have several of the indicators of Celiac or, at the least gluten sensitivity of some level.

Yes, it's true to that some other foods can cause villious atrophy, but in conjunction with your positive dietary response...I think you have found your diagnosis. Biopsies can miss effected areas. Six to eight samples are suggested. Bet they didn't take that many, they seldom do.

You could continue to eat gluten free for several weeks and then re-introduce gluten for several days and see how you react.

Welcome to the Club!

  On 10/24/2011 at 12:48 AM, ravenwoodglass said:

They would not have to disclose if it is flour because it is not an ingredient in the salami and yes it was either flour or mold.

I think that yes, they would have to disclose Raven, as in anti-caking agents. Can't put my hands on specifics, but I would assume that it would also be required.

Well regarding this topic....who knows. It may have been a freak accident or perhaps a gluten free anti-caking agent. Not too many facts have been supplied.

As Patti initially suggested, it would be good to contact the manufacturer....and I would love a follow up too. I do love my salami! (good salami )

  Quote

Where do celiacs who don't react to anything but something like a piece of cake fall on that spectrum?

Yes, I agree with Mushroom! Being non-symptomatic, requires far more diligence.

Perhap, you will be intersted in this:

Open Original Shared Link

Or this:

Open Original Shared Link

It is well known that raw sausages, such as salami, for example, can be covered with a white coating, if, with the use of a water-soluble binder, they are dipped in an aqueous suspension of pigment, for example, of titanium dioxide or chalk, witha water content of 50-60%. Then the salami, which has been provided with a white coating, is removed from the dipping bath and dried. The drying period is 12-48 hours. This is particularly disadvantageous, because production has to be interrupted forseveral days for the drying process, and this requires a great deal of space. As a result of this long dryingg period, during which the sausage material is in the moist medium of the coating mass, undesirable foreign substances may get into the sausagematerial. It is known furthermore, that the white coating that has been manufactured in the manner described above can be separated from the sausage material extraordinarily poorly, contrary to the legal regulations. Besides, in this process, theundesirable dry edge is formed under the skin of the sausage.

  On 10/22/2011 at 7:26 PM, violentlyserene said:

I'm looking at getting a grocery guide to make life a tad easier but I'm not sure of the difference between the available books. If you have one or the other, how do you like it? Is it accurate? I expect a few corrections since that's just the nature of food manufacturing but I'd like something I can rely on without checking the website every time I look at something.

I would recommend Cecelias...It will fit in your purse, easy to find things and it offers listings for skin care, hair care, vitamins and minerals, some meds and cosmetics, too. It is published annually and, I believe you can can e-mail updates of product changes.

It's great for a beginner, but in the long run, it's best to be a good label reader.

Hey! And welcome. A lot of advise would be determined by the testing that you have had. Have you been tested specifically for gluten or Celiac Disease?

  On 10/22/2011 at 1:39 AM, mushroom said:

Have you ever considered that it could still be gluten despite the negative testing? The testing is by no means infallible and if he carries the predisposing gene, my thought would be trial the diet at least -- what have you got to lose but his diarrhea?

Great response !

  On 10/21/2011 at 4:42 PM, Reba32 said:

I've seen people right here in these forums say they've been glutened by McDonald's fries.

At any restaurant there is a risk of cross contamination. At a fast food restaurant the risk is must greater.

  On 10/21/2011 at 2:13 AM, saintmaybe said:

Um, no, it was definitely dinner that made me ill. As the other two things I made were plain, it was the spice mix. My reaction time for direct ingestion of a large amount of gluten is quite short, and the reactions are unmistakeable. The only other questionable ingredient on there was sunflower oil, which I understand is usually cross contaminated with gluten.

saintmaybe....I have no reason to question your illness. I believe you.

You claimed that a major company's product made you sick from undeclared gluten. If true, let's find the facts, beginning with the specific product that you bought. Could you post that?

  On 10/21/2011 at 1:36 AM, saintmaybe said:

Just as an FYI-

I just made dinner with a marinade from McCormick's that I thought was safe, because there was no declared wheat flour or gluten stated on the back of the packet. That said, it didn't say it was *specifically* gluten free.

The only other things I had with dinner were plain brown rice and plain broccoli with olive oil, so I know it was the marinade.

I got sick immediately following dinner. I'm fairly certain gluten is an undeclared anti-caking agent in the McCormick's spices, if anyone else uses these.

McCormick's doesn't seem to do an allergen pdf, but when I search for gluten free products on their websites, their ingredient composition is noticeably different than their gluteny counterparts. Just thought inquiring minds might want to know!

I am very sorry that you became ill. McCormick's would not undisclosed a gluten ingredient and gluten in an anti-caking agent, is now a myth that won't die. Do you still have the ingredient listing on the merinade?

As you traverse the gluten free world, you will notice that you reaction time will begin to vary. Once you begin to heal, your reaction time will widen. It actually makes it more difficult to pin point a problem. And sometimes, you will never figure it out.

There are people here who have no symptoms, yet effected by digesting gluten. Whether or not you are symptomatic, you could generate symptoms in your brain, your joints, your blood, your bones, pancreas, liver...I could go on. Many times, Celiac is discovered as a secondary diagnosis.

There are a few other issues that can cause villious atrophy, but a medical history is taken and if consistant, Celiac is the Diagnosis.

I would consider yourself lucky, if you only need to change your diet.

  On 10/20/2011 at 11:47 PM, jerseyangattel said:

pissed me off

Patti said "pissed me off" <3

Nice visual Jess!

  On 10/20/2011 at 6:29 PM, cameron said:

Can anyone tell me if the ingredients in this salami seem gluten free to you?

From what I can tell it looks fine to me. This is from Harry & David Herb Encrusted Salami.

I appreciate it. It looks so good sitting in my fridge and I am scared to eat it, but want to so bad. :-)

Thanks for any advice!

PORK, SALT, CONTAINS 2% OR LESS OF THE FOLLOWING: DEXTROSE, WINE, NATURAL FLAVORINGS, SODIUM ERYTHORBATE, SODIUM NITRITE, LACTIC ACID STARTER CULTURE, GELATIN (FOR COATING).

Cameron

No gluten, enjoy!

  On 10/20/2011 at 2:24 PM, Reba32 said:

No, most MacDonald's fries are definitely NOT gluten free. You'd have to check with the specific restaurant where you go them, but most do not have dedicated friers, and will share with the breaded chicken and fish.

Fries in general are not safe anywhere, unless the restaurant has a dedicated frier, or is entirely gluten free.

YES, McDonald's French Fries are considered SAFE FOR PEOPLE WITH CELIAC DISEASE TO CONSUME. McDonald's Franchises have dedicated friers, in the United States.

Chic-fil-A's fries are also considered gluten free...and very yummy!

  On 10/20/2011 at 2:36 AM, viviendoparajesus said:

lisa, thanks for this link to the celiac disease foundation.

My pleasure.... they are a great resource and a great advocate.

After re-reading....

Keep a food log and you might find an additional intolerance.

I have a hiatal hernia, which gives me a fit from time to time, with much of your symptoms.

Babies can have pores blocked or sweat glands..it's normal. But discuss this with your doctor at your routine check up..... make a list.

Open Original Shared Link

You can't "just post" in the Boulder area.

Here is some information to people who might direct you.

  On 10/20/2011 at 1:20 AM, elye said:

.Think about you a lot, and I so hope that things are okay in your neck o' the woods.....

Me too!