Jump to content

trents

Moderators
 View Profile  See their activity

  • Posts

    8,648

  • Joined

  • Last visited

  • Days Won

    532

 Content Type 

Profiles

Forums

Events

Blogs

Latest Celiac Disease News & Research:

Everything posted by trents

  1. trents
    I haven't seen "may contain traces of gluten" on gluten free products in the USA. To use the gluten-free label in the USA requires that foods contain no more than 20ppm of gluten. Now, while 20ppm can trigger a gluten reaction in some more sensitive celiacs, at least there is a standard of compliance. Is that true in Sweden and what is the standard? If foods...
  2. trents
    Not really. The traces of gluten may or may not be enough gluten to trigger inflammation. And whether or not you experience physical distress is not necessarily a reliable indicator of whether or not inflammation is taking place. The inflammation may not be intense enough to discern. And with the same food with that label, the amount of gluten in it may vary...
  3. trents
    Ordering gluten free food items when in restaurants is only part of the issue. The more difficult part is not knowing how careful they are back in the kitchen during cooking and preparation. So, you may order gluten free spaghetti and the noodles may be made from rice, corn or potatoes but they boil them on the same pot that they have been boiling wheat noodles...
  4. trents
    Emily, have you been tested for celiac disease? If you have celiac disease, please realize it can often take two weeks to recover from a glutening episode.
  5. trents
    Taryn, how long ago were you diagnosed? Is the gluten free lifestyle a new experience for you?
  6. trents
    Welcome to the forum, Taryn! One piece of advice I would give you with regard to processed foods is to look for "Certified Gluten Free" labeling instead of just "Gluten Free." It is likely that you are more sensitive to traces of gluten than the average celiac. Certified gluten-free products are produced and tested according to stricter standards than...
  7. trents
    Did you know that those Rice Krispies were not gluten free? And many rice and corn based breakfast cereals are not gluten free? Why? They add "malt flavoring" to many non-wheat based breakfast cereals. Malt is made from barley, a gluten containing grain. There may also be issues with CC (cross contamination) from being processed on the same equipment that...
  8. trents
    A common story around here I'm afraid. Up until about 25 years ago it was thought the incidence of celiac disease was about 1 in 5000. Now we know it's more like 1 in 100. We have learned a lot about celiac disease in the past 25-30 years. I hope you realize you need to not just eliminate bread and pasta but to aim for a diet completely free of wheat...
  9. trents
    If I understand the results summary properly, there was improvement in one symptom only, that is diarrhea.
  10. trents
    Not only do we lose tolerance over time after going gluten free but restaurants are likely going to be inconsistent with the precautions they take concerning cross contamination. It will probably vary from one day to another and one shift to another. Studies have shown that eating out is the number one sabotaging factor to our efforts to eat gluten free....
  11. trents
    My understanding is that in Asian countries there are two traditional ways of making soy sauce. One with wheat and one without. Most of the products in the supermarket contain wheat which is apparently the most popular one. But as "gluten free" eating has gained popularity we are seeing more of the non wheat soy sauce products.
  12. trents
    What is available to me here in the USA may not be available to you but if not, perhaps you can get it online: La Choy All Purpose Soy Sauce. Says "Gluten Free As Always" on the bottle and none of the ingredients listed could possibly contain wheat, barley or rye. But I'm glad you raised this issue because it made me check all of the Asian sauces...
  13. trents
    You do not mention fruits and vegetables being a part of your diet. Those are important. They contribute fiber and acids that help maintain a healthy gut PH. Your diet seems to be heavily weighted towards processed gluten free bread-like products. Be aware that gluten-free flours are not fortified with vitamins like their wheat counterparts are and so...
  14. trents
    The reasons for the risk of containing small amounts of gluten may be different in these two scenarios, but the net result is essentially the same. Those of us who are less sensitive to traces of gluten probably take the risk of consuming products with these kinds of warnings from time to time. But as has been said, just because there is no sensation of being...
  15. trents
    Very encouraging! But I note those hotel chains who are going this direction are the pricier ones.
  16. trents
    And the problem with generics is that the dispensing pharmacy will often switch manufacturers to get better prices. That and the fact that much of our medication is manufactured in China which makes it difficult to monitor compliance with allergen concerns.
  17. trents
    You must live on the side of Sweden closest to the UK.
  18. trents
    Okay, thanks for explaining that. I suspected you were in the UK but wasn't sure. "Mum" gives it away.
  19. trents
    Three slices of wheat bread daily should be sufficient to give a valid test in February. "(I'm under 18 so I'll have to do the tests)." I don't understand this. Are you saying you have no say in your medical decisions as a minor? Where do your parents stand on this?
  20. trents
    Understanding the Marsh scale for evaluating damage to the small bowel lining: https://www.verywellhealth.com/marsh-stage-of-celiac-disease-562711 Tiwa, both your bloodwork and your Marsh evaluation indicate you have celiac disease but it appears you have caught it in the early stages. I'm afraid I disagree with you doctor's advice. Why torture yourself...
  21. trents
    Supermarket apples are dipped in wax to make them shiny but I don't know that the wax contains gluten. I do not know if the other veggies you mention are dipped in wax. I have never heard that.
  22. trents
    Ah! The stomach bug. I would guess that could cause inflammation of the small bowel lining. At any rate, I would have those tests repeated. The higher numbers could be a temporary anomaly.
  23. trents
    With oats, there is a strong suspicion that cross contamination with gluten-containing grains is not the only issue. Some will tell you that about 10% of celiacs react to the oat protein, avenin.
  24. trents
    It's very common for celiacs to be intolerant of dairy. In many cases, once there has been healing of the villi, dairy can be added back in. Something to think about.
  25. trents
    Is she still consuming dairy? https://glutenfreeworks.com/blog/2021/07/15/bovine-beta-casein-enteropathy-celiac-disease-cause-villous-atrophy/
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.