Lisa

I would eat before hand. Do not arrive hungry and don't worry about the catered event. If, by chance, you see steamed shrimp or crab claws, a cheese assortment or various non-gluten display - all the better.

I don't bother the catering team. They are too busy and hired by someone other than ME.

Generally, at these events, I talk too much to eat - so I don't miss much. I do enjoy the wine that's offered.

A must attend sit down event... I would contact the caterer and state your dietary issues. Find some options to the offered menu..just meat, just veggies, just salads. And an extra gratuity is always appreciated if known in advance, for that extra service.

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Wendy's is GREAT!

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Taco Bell has relatively few options.

I think some people use Pamela's Pancake Mix to make fried onion rings....pretty close to the real thing. Fried pickles, never been there.

tomato puree, HF corn syrup, molasses, honey, sugar, vinegar, spices.... etc.

No gluten there. It's doubtful that barley, malt or rye would be in "spices". BBQ sauce is not one I worry about "hidden"....but then, I don't find much "hidden" anyway.

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Do KC Masterpiece® Barbecue Sauces contain allergens?

All KC Masterpiece® products are labeled in accordance with the FDA food labeling requirements, including the Food Allergen Labeling and Consumer Protection Act of 2004 (Title II of Public Law 108-282) which requires foods to be labeled that contain the major food allergens: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat and soybeans. Although many flavors of KC Masterpiece® Sauce do not contain these ingredients, refer to the ingredients statement on the back of each KC Masterpiece® product to find this declaration.

What are the ingredients? The simple answer is there.

Yes, and have your thyroid checked...with body temperature issues.

Dairy can have a similar gluten effect, especially in your early days of healing.

I'd be willing to bet that once K8ling gets her PMS under control, dealing with a gluten allergy will be a piece of cake. Fighting battles on both ends is a challenge.

So glad that you feel the relief of a rant ( or at least, I think you do ) . Sometimes, that's why we're here...to support.

What kind of BBQ was he eating "right from the bottle"?

Since she has had the Celiac Panel and a biopsy, there is no reason not to begin the diet. The gene testing does not require a gluten free diet. Never the less, if your daughter had a positive blood test, she does have Celiac. Biopsies do not always reflect effected areas and can be false negative.

It took me about three to six months before I truly mastered the gluten free diet. It can be difficult to catch all the traps in just a few days. Your best resource is this place.

It's offend recommended that you eliminate dairy from your diet when you go gluten free due to Celiac.

The villi are damaged due to Celiac. Absorption is hindered because of the that damage. Dairy is one of those hindered....

Often, once healing takes place, dairy is re-introduced without an issue.

Hi everyone! I have been going through weird things since February, which doesn't sound long but it is a long time if you don't feel good

I was DX'd with positional vertigo, and that was all fine and dandy, but then I noticed my legs felt weak and I have this freaky rash on my elbow that burns like the dickens. I was tested ten years ago for MS and that all came back fine. That was for a vision problem.

With this positional vertigo, I became VERY conscious of everything I do. Then I noticed that what was making me really dizzy and weak and icky every morning was the powered creamer I was putting in my coffee and then I decided, to help out my indigestion and constant heartburn, I would start eating everything whole wheat or whole grain (for the fiber) and since then, I have turned into a sick, weak version of my former self.

So I went online and researched gluten allergy. why, I don't know, all I know about gluten is that I see it in stores - gluten free - and I have thought, in passing, "wonder what that's all about". But I have been praying and I asked God to give me some direction or notions or ideas on why I feel this way. Next thing I know, I'm looking up gluten allergies

I've been on this message board for hours and I want everyone who reads this to know how helpful this is. I have some food questions, but I'll hold those until we "meet" - I don't want to come lamblastin' in here!

Hi Conniebky! Welcome to the Board. There is a fine chance that some here has walked in your shoes, before you and can add something to your concerns.

Please feel free to jump in and ask questions or comment. That's why we're here.

Yup, Maltodextrin in the US and Canada is derived from corn.

It is confusing ....malt is bad, but maltodextrin is ok. Check out the safe and forbidden ingredients on the home page here.

The question was not whether wheat-free was gluten-free, but rather if it was possible to be gluten-free while still containing a wheat derived ingredient. It wasn't about rye or barley. But wheat does mean gluten, except in some very specific and uncommon situations.

Oh my goodness!!! Thank you Peter for clearing that up.

Gluten to a person with Celiac involves wheat, barley, malt and rye. Wheat Free would not include the other offending proteins of barley, malt and rye.

As Raven said, to answer your question.... no.

In addition, as mentioned in the above quote, caramel color is so highly processed, any gluten, regardless of the source, is removed during that process.

Caramel color should be safe the the general Celiac community to consume.

I avoid it unless I call and find out what it is made from. From the Unsafe list on this website:

https://www.celiac.com/celiac-disease/forbidden-gluten-food-list-unsafe-ingredients-r182/

The problem with caramel color is it may or may not contain gluten depending on how it is manufactured. In the USA caramel color must conform with the FDA standard of identity from 21CFR CH.1. This statute says: the color additive caramel is the dark-brown liquid or solid material resulting from the carefully controlled heat treatment of the following food-grade carbohydrates: Dextrose (corn sugar), invert sugar, lactose (milk sugar), malt syrup (usually from barley malt), molasses (from cane), starch hydrolysates and fractions thereof (can include wheat), sucrose (cane or beet). Also, acids, alkalis and salts are listed as additives which may be employed to assist the caramelization process.

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Caramel color

Corn is used to make caramel color in the U.S. The FDA does permit use of barley malt but all major caramel color producers say corn makes a better product.

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BUT registered dietitian Shelley Case, who is on the medical advisory board of the Celiac Disease Foundation, the Gluten Intolerance Group, and the Canadian Celiac Association, told me that gluten-containing ingredients are no longer used to make caramel coloring in North America, and from my own correspondence with major manufacturers of caramel color that indeed seems to be the case. While gluten-containing ingredients can be used in the production of caramel color, North American companies are now using glucose from corn, or sometimes sucrose (table sugar). In Europe, Shelley says, companies use glucose syrup that's derived from wheat starch, but the caramel color is highly processed and contains no gluten.

Lisa,

Does this include drinks as well? For example, teas?

Yes, it does Kim

For those learning the twists and turns of the diet, I would recommend www.CeceliasMarketplace.com, a Gluten Free Grocery Guide that is published annually.

After that first year, you will learn to read labels, which is the best way to purchase food and eat safely.

I bought rice cakes at the store which had a gluten-free label. When I can home I notice they have Caramel coloring. Should I trust that what ever the caramel coloring is derived from is not wheat?

TIA I'm a newbie!

Erin

Caramel color is not a concern for people with Celiac. If an ingredient was derived from wheat, it must be listed on the lable.

Picture!

OHHHHH! Beautiful baby and beautiful photography! Hope Mom is doing well and deserving of attention too!!

Girls are so special.

It should be available sometime in the FALL! Yippie!

My 3 year old had a positive blood test in April, and will be scoped in 2 weeks. I don't know anything about the procedure, but I'm most curious about how soon we'll know the results. Is this something that we should have near-immediate results on, or is there usually a wait between scope and results? Does anybody know how accurate the scope is?

Also, what are the chances of a false-POSITIVE on blood-test? I just got off the phone with the nurse, getting the actual numbers. I don't know what this means, exactly (or if I'm even spelling things correctly - forgive me), but here's what I have:

IGE level - 196 (normal: 128)

Gliadin antibody - IGG antibody - 42 (normal: 17)

IGA levels were normal.

Hello and Welcome!

According to what I understand from the research I have read, lab results are not as accurate as we would like, for children under the age of 5. It has something to do with antibody productions in their little bodies??? Hopefully, others could clarify this.

As an adult, the scope was easy (except the the adult anxiety). They put you to sleep and you wake up and it's over. A minor sore throat may be an issue, others say not for them.

We have lots of Moms here, who will be here to answer you questions shortly...