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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995
Posts posted by trents
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I don't remember that song but I remember the one about beans in your ears. You look young Sharona so I'm sure that one is not in your memory. It's from the 1960s.
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What is earworm? A rock group or a performer? Sorry, I don't follow the Hollywood/entertainment industry scene.
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Good advice. Many prepared foods, energy bars, protein bars, etc. contain inulins and alcohol sugars that are difficult for many people to break down.
By the way, Sharona, I love your name. Never heard that one before. Is it a family name?
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Welcome to the forum Onofrio!
Wikipedia has this to say about parmigiano cheese:
"Parmigiano-Reggiano is made from unpasteurized cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk (which is made by keeping milk in large shallow tanks to allow the cream to separate) of the previous evening's milking, resulting in a part skim mixture. This mixture is pumped into copper-lined vats, which heat evenly and contribute copper ions to the mix . . . Starter whey (containing a mixture of certain thermophilic lactic acid bacteria) is added . . ."
If the lactic acid bacteria used in the aging of the cheese has been grown on wheat, barley or rye then technically it would not be gluten free. You would need to do some research involving your source of the cheese in order ascertain that. This would be true of any aged cheese. In any case, the amount of gluten present in the cheese might be lower than the 20 ppm which is he official limit established by the FDA. I believe that in the USA, if the bacteria was cultured on a gluten containing grain then that would have to be stated in the food label list of ingredients. Others on the forum are more informed about these things than I am so hopefully, someone else will chime in.
I would be careful not to advertise any of your menu items as gluten free unless you can confirm that it is so. There are labs that will test for gluten but this is probably pretty expensive. Even 20 ppm of gluten is enough to cause illness in some people with gluten related health issues.
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Bob's Red Mill has their own in house testing lab.
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Celiac Disease and Diabetes have significant genetic overlap on the genome map. So having both is very common. In fact, there is an element in the medical/scientific community are advocating that all diabetics should also be screened for celiac disease.
The good news for you is that the modifications to eating habits necessary to address celiac disease symptoms will also be good for keeping your diabetes under control. A high proportion of the bad calories most of us consume have to do with wheat products. But it can be more than just avoiding gluten containing grains (what, barley, rye) since many celiacs develop other food allergies/sensitivities. Dairy and soy are commonly among them but it can be almost any food for the individual. celiac disease causes "leaky gut" which in turn results in a very dysfunctional immune system.
But the immediate challenge for you is to educate yourself as to how gluten is hidden in the processed food products category. There is terminology to be aware of that masks gluten and a full realization of the fact that gluten is put in things that you would never suspect. For instance, soy sauce and tomato soup. Almost all canned soup has wheat starch in it for a thickener. Sauces and seasonings can contain gluten as well as chocolate syrup. Medications and supplements, etc., etc. It's daunting at first by after a while you develop a sixth sense about what might have gluten. And there is a difference between processed food products that carry the label "Gluten Free" from those that are "Certified" to be gluten free.
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Gene testing can only demonstrate the potential for Celiac Disease. A high proportion of the population have the genes that indicate potential for developing celiac disease (40% I think). Of those with the gene potential, only a small percentage actually develop celiac disease however. It takes both the genes and some kind of triggering stressful even (such as a viral infection) for the genes to be expressed in actual celiac disease. The other important factoid here is that celiac disease and a number of other autoimmune conditions (such as diabetes and rheumatoid diseases) share many of the same genes in the genome map.
To cut to the chase, your kids have a large number of classic celiac disease symptoms and they should get tested as soon as possible before beginning a gluten free diet. If you wait until after going gluten free before getting testing done they would need to start eating gluten again for 2-3 months. There are blood tests for antibodies that accompany celiac disease but the gold standard of diagnosis is endoscopy/biopsy of the small intestine lining. Push for at least the blood tests now. The antibody blood tests are not as reliable as the endoscopy/biosy but have gotten more specific for celiac disease over the years. It may be the place to start.
Edit: First degree relatives of someone with celiac disease have a much higher probability to also have celiac disease than the general population.
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Seems like you have answered your own questions for the most part. I don't think there is anything to do except make a serious commitment to eating gluten free. All of the symptoms you describe could be related directly or indirectly to your gluten sensitivity. Your body is rebelling against your resistance to doing what you should have done years ago and that is eliminate gluten from your diet. Now there is a cascade of things going wrong. Not saying all of your problems are gluten related but this would seem to be the place to start in order to sort things out.
Have you been tested for Celiac Disease?
Have you been checked for diabetes?
Have you been checked for a bladder infection?
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Not sure what you are asking about. You are already a member and have made a post. Choose a forum category from the forum home page and then choose a particular topic thread having been started by another member within that category. By the way, welcome to the forum community Capt-Lyon!
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Thanks, but I'm not sure how either solanine toxicity or nickel allergies relate to gluten issues and Celiac Disease. What's you thought there as to the connection?
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2 hours ago, PolyBlank said:
I was feeling bloated after eating, and also having some fatigue. The doctor thought MAYBE I had a gluten allergy and said there was no way I was celiac but sent me for the blood test anyway. Boom. Celiac.
So at least at some point your were indeed having symptoms. Are you saying you no longer have symptoms when you eat wheat\barley\rye products? This is confusing since you said in post #1 you have no symptoms.
I strongly suggest you take the next step of diagnosis/confirmation and ask for an endoscopy/biopsy.
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Yes, I would like some links. Seems like just about every food you can think of has some potential health benefit but also some potential health danger, at least for some people with certain medical conditions or when consumed to often in large quantities. So a lot of this kind of alarm sounding is just sensationalism. I would like to have some links to be able to better gauge if this concern is shared widely in the medical/scientific community or is just some crackpot alarmist rumor that is being repeated over and over. No offense intended toward your cousin.
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Do you have any references for the nickel and solanine toxicity? This is new to me. Tomatoes are generally regarded as a super food.
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Just because you have no symptoms doesn't mean damage is not being done to your body, especially the small bowel. It is not uncommon for celiacs to be asymptomatic. And just because you are asymptomatic now doesn't mean you never will be.
By the way, what tests did your doctor use to arrive at a celiac disease diagnosis? I assume these were blood tests? And if you have no symptoms, why did the doc order celiac disease tests?
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Welcome to the forum.
You are wise to be concerned about your exposure to gluten in this environment. You would to at least have to come up with some protection to the eyes, mouth and nostrils that was truly filtering the grain dust out. And it would probably be a good idea to shield all exposed skin as there is a strong conviction on the part of some members of the Celiac community that gluten can get into your system transdermally. I would also change clothes and maybe even shower before leaving work if that is possible.
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Yes you can. But that doesn't mean she would not show symptoms later on if she continues to consume gluten.
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A number of brands use pea protein for at least some of their noodle products. Banza for instance. Barilla has a chick pea based rotini that we use.
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Here's an update. Nima was purchased by a medical supply company by the name of Medline Industries, Inc. I contacted them on the phone. They still carry the product (sensor and capsules) but the guy I talked to read a memo from corporate he had received in the last day or two that explained why they are out of stock. It's because of the interruption in the supply chains caused by Covid 19. They are working to rectify the issue.
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25 minutes ago, DJFL77I said:
Freshly baked stuff from dedicated gluten free bakeries has no gluten at all?
Not necessarily. That would only be true if the ingredients themselves which they receive from their suppliers has not be cross contaminated. This is where individual sensitivities come into play. A very low amount of gluten, lower than 20 ppm, may still cause reactions for some celiacs but not for others. 20 ppm does not work for all Celiacs but for most.
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27 minutes ago, DJFL77I said:
So not even certified gluten free is lower than 20ppm?
Certified gluten-free products might be contain anything up to a maximum of 20 ppm. The "certified" part means this has been verified by an independent testing lab. Non certified products labeled simply "Gluten Free" is a less exacting designation and may refer only to the fact that gluten containing ingredients are not knowingly included in the product formulation. It does not rule out the possibility that there was unintentional cross contamination of some ingredients beforehand or during production. Some companies, like Bob's Red Mill, have their own testing lab and the analysis is done in house to determine if a product exceeds 20 ppm before they label it gluten free. The potential problem with that is that the reliability and accuracy of the testing method used may not be as good as what the independent labs use. So, the long and short of all this is that "Certified Gluten Free" can be more trustworthy than simply "Gluten Free."
This is my understanding of the difference in the two designations but someone correct me if I am wrong.
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I think it would be better to say that 20 ppm of gluten is sufficient for most but apparently not all celiacs.
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It is believed that about 10% of Celiacs react the same way to oats as they do to wheat, barley and rye. But there has always been this question mark surrounding that figure as to whether that happens because the oats that have been cross contaminated with one of those other grains. The only thing to do would be try eliminating oats from your diet for awhile.
I have found that buckwheat (no relation to wheat) is about the easiest grain for my GI to handle. I eat gluten-free buckwheat groats for breakfast sometimes. I mention that in case you are looking for a breakfast cereal alternative. Technically, it's not a cereal grain but a seed that comes from a plant related to rhubarb. You might give it a try. It is also more nutritious than common cereal grains.
Celiac Symptoms Resurfacing after diagnosed
in Post Diagnosis, Recovery & Treatment of Celiac Disease
Posted
Take your allergy testing with a grain of salt. They really aren't very useful in my experience. Consider keeping a food log or just pay attention to your allergy symptoms and see if there are patterns there with regard to symptoms and what you eat. Keep in mind there may be many hours, the best part of 24, before symptoms manifest themselves after you eat the offending element.