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glutenmaestro

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by glutenmaestro

  1. glutenmaestro
    Glucose syrup is definitely a problem for some, including myself. Given it’s made from wheat starch (where gluten content varies) and further processing renders most of the gluten undetectable (but not necessarily absent), it’s no surprise some of us have problems with it. Different people react to different gluten components (including components not det...
  2. glutenmaestro
    In the U.S., does wheat (as an allergen) need to be identified in the ingredient lists of foods containing ethanol (e.g. vanilla extract in candy etc.), or white vinegar, when distilled from wheat? Unlike Europe, Australia/New Zealand and possibly Canada, the FDA doesn’t mention any exemptions for wheat.
  3. glutenmaestro
    Just realised I forgot to mention, if you do get the gene test be sure it includes DQ2.2 and DQ7.5 or tells you which two HLA-DQ genes you have. Quite a few test kits still only look for DQ2.5 and DQ8.
  4. glutenmaestro
    Might be worth considering getting the HLA-DQ celiac gene test for your daughter, yourself and her immediate family. If your daughter tests positive for DQ2.5, it is much more likely that together with her TTG result she has celiac disease. If she tests negative for DQ2.5, DQ2.2, DQ8 and DQ7.5, celiac disease is unlikely but not impossible. Also, IgA...
  5. glutenmaestro
    You should see if it’s possible to get the gene test. Only needs to be done once in your lifetime provided a reputable lab is used. I’m not sure which country you’re in but if you don’t have DQ2.5, DQ2.2, DQ8 or DQ7.5 then celiac is unlikely but not impossible. Many commercial gene test kits don’t look for DQ2.2 or DQ7.5 so this can also cause a false n...
  6. glutenmaestro
    But they say to gradually introduce gluten between 4 and 6 months while breastfeeding. This prevents celiac disease. Introducing gluten too early increases the risk. Another question: Is there a memory component to this problem that forms over time, meaning that if the individual with celiac disease continues to consume gluten and is undiagnosed their...
  7. glutenmaestro
    Is excessive consumption of gluten-containing food a risk factor for celiac? I was wondering whether it worked on a similar principal to too much alcohol and alcoholism or sun exposure and skin cancer. I never had any of the symptoms or signs of celiac that have been documented when I was in grade school. A few years prior to being diagnosed I...
  8. glutenmaestro
    Thanks Laura. I might do that, however the concerns I have relate to a number of experiences that members of my family have had. Things like cancer, lyme disease, viral infections, IBS, IBD (e.g. Crohns), and a high FODMAP diet for those with fructose/sorbitol/raffinose malabsorption could be causing elevated faecal antibodies (i.e. false positives). A gluten...
  9. glutenmaestro
    So many forum members discuss Dr. Kenneth Fine's EnteroLab on a daily, weekly or monthly basis and a significant percentage have pursued gluten/food sensitivity faecal IgA testing. Approximately five (5) years ago, members of this forum discussed writing a Group Letter to Dr. Fine. Let me just say that I really admire Dr. Kenneth Fine and his work...
  10. glutenmaestro
    I never eat foods prepared by other people in their homes. As nice as home made food is, I often pass. It is just too risky. Not just for gluten/gluten contamination, but also hygiene issues given that celiacs all have a leaky gut. Hope you get well soon.
  11. glutenmaestro
    I would make sure that any thing that my mouth encounters be gluten free, especially if it's there to stay or being used repeatedly. Knowing what I do now, I would go so far as to make sure that ALL of my orthodontic materials were gluten free even if I didn't have celiac disease / gluten sensitivity. Since a third of the US population has a celiac gene,...
  12. glutenmaestro
    Thanks for the link. I did some further reading on the Wikipedia article about Samuel Gee and his references to travel, and noted the following paragraph:
  13. glutenmaestro
    Is traveling abroad a risk factor for celiac disease? Samuel Gee, from back in 1888, made an interesting statement about this below. I am interested in your thoughts on this.
  14. glutenmaestro
    Of the speakers, who do you consider credible? I believe the following are/we worthwhile: Alessio Fasano Marios Hadjivassiliou Umberto Volta Please let me know of any others!
  15. glutenmaestro
    Are there any plans in place for this to be covered? Would be nice to see the U.S. get what Canada has.
  16. glutenmaestro
    FDA recently made the 20 ppm gluten free rule official. Companies have a year or so to comply. Will this mean that barley, rye and oats have to be declared under the new FDA ruling (like in Canada) or will it still be just wheat?
  17. glutenmaestro
    I meant to say before 4 months or after 6 months. I just thought that consuming gluten when the immune system was not properly regulated (e.g. during an infection) might be a risk factor for onset of coeliac disease for the first time. It would be interesting to see any other thoughts here?
  18. glutenmaestro
    I used to be under the impression that celiac disease was a condition that arose when one was born. According to Dr. Fasano's more recent research, we now know that this is not the case. People can go 70 years tolerating gluten just fine before it causes problems. One of the things that has intrigued me is the recommendation to keep infants away from...
  19. glutenmaestro
    Gluten fragments that cause celiac disease are resistant to digestion, which is why the problem occurs in the first place. No one can completely digest gluten. This has been discovered numerous times by experts and is well established in the literature. Sorry bud.
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