Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

trents

Moderators
 View Profile  See their activity

  • Posts

    8,390

  • Joined

  • Last visited

  • Days Won

    505

 Content Type 

Profiles

Forums

Events

Blogs

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

Everything posted by trents

  1. trents
    The problem with restaurants that have gluten-free menus is that it doesn't eliminate cross contamination in the way they cook and handle the food back in the kitchen where they are using the same grills, pots and pans and utensils they are using to cook and handle wheat containing foods. The food may start out as gluten free but get's cross contaminated...
  2. trents
    Welcome to the forum, @GeneticMess! The answer is yes. Celiac disease damages the mucosal lining of the small bowel which is the area of the intestinal track where all of our nutrition is absorbed. This "villous lining" is composed of millions and millions of tiny finger-like projections that creates a huge amount of nutrient absorbing surface area....
  3. trents
    Welcome to the forum, @anonymous66801! First, I would not take your cardiologist's vegetarian advice too seriously. You might want to cut out red meat but keep chicken, turkey, fish, eggs and low fat dairy for the protein. It is difficult to get sufficient protein on a vegetarian diet and nearly impossible to get vitamin B12 on a vegetarian diet. As...
  4. trents
    Welcome to the forum, @barb hankins! Tell us about yourself. Have you been officially diagnosed with celiac disease? If so, how long ago? Have you been following a strict gluten free diet? For bone health, it's important to be getting plenty of magnesium and D3 and not just calcium. Are you on medication for acid reflux disease by any chance...
  5. trents
    Personally, I would not be concerned about this at Starbucks. I can't imagine anything they might put in their coffee orders that might have gluten in it or that any utensils used in food preparation would be used in coffee making.
  6. trents
    Frankly, we are all wondering if we can trust the labels "Gluten Free" and "GFCO" any longer. But they are currently our best options. Hopefully, there will be some stricter testing regulations put into place in the wake of recent revelations of laxity. I'd still encourage you to add in a full-spectrum high potency B-complex product into your supplement...
  7. trents
    Are you taking any high potency vitamin and mineral supplements that would address neurological health such as B-complex, D3, and Magnesium glycinate or Magnesium citrate? I'm talking more than a multi-vitamin product here.
  8. trents
    First, I have never head of IvIg treatments. What does this involve? Second, I would investigate what besides celiac disease/gluten sensitivity can cause elevated DGP-IGA levels. It's always better to address the cause rather than to treat the symptoms if you can. My guess is you are still getting some small gluten exposure consistently. I note...
  9. trents
    Celiac disease damages the villous lining of the small bowel. This is the area of the intestinal track where all of our nutrition is absorbed. Long term, undiagnosed celiac disease invariably results in vitamin and mineral deficiencies. It typically takes two years or longer after going gluten free to experience full healing of the small bowel lining so that...
  10. trents
    It's also important to understand that celiac disease is not an allergy to gluten. It is an autoimmune disorder fueled by gluten consumption. Food "sensitivity/intolerance/allergy" testing does not address this spectrum of the immune system response. Autoimmune disorders are characterized by the immune system attacking the body's own tissues. Having said...
  11. trents
    An ordinary adult multi vitamin is not a high potency supplement so I think you need something stronger than gummies.
  12. trents
    Welcome to the forum, @Suzyq112! Many or most of the symptoms you describe are not unusual in the celiac community. There is this misconception out there that celiac disease only produces GI symptoms but we now have identified over 200 medical conditions and symptoms associated with celiac disease. Many doctors are still in the dark about this, however...
  13. trents
    Welcome to the forum, @Rageagainstthewheat! First, let's deal with terminology because you may not be using the term "intolerance" in the same way as it is normally deployed when referring to gluten-related disorders. Gluten is found not only on wheat but in barley and rye. Though you will find some inconsistency in how people use the terms "intolerance...
  14. trents
    @Gemz, 14 weeks should be plenty of time for the gluten challenge but make sure you are also eating enough gluten daily during that time. More recent guidelines call for the daily consumption of at least 10gm of gluten (the amount found in about 4-6 slices of bread) for at least 2 weeks before either the blood antibody test or the endoscopy/biopsy. So, however...
  15. trents
    Welcome to the forum, @Gemz! Shame on your doctors and their ignorance.! It does matter whether or not you have been eating gluten free before being tested for celiac disease, whether it be the blood antibody test or the endoscopy/biopsy. We hear this same story from new members all too often! The fact that you have an issue with gluten is indisputable...
  16. trents
    Welcome to the forum, @Crackerjack! Nothing you describe is unusual in the celiac community. Dairy intolerance, either from the sugar component (lactose) or the protein casein, is very common among celiacs. And about 10% of celiacs cross react to oats (even gluten free oats) because the oat protein avenin is similar in structure to gluten. Spices...
  17. trents
  18. trents
    Scott, I agree with your criteria and I don't think that is too much to ask. Those kinds of requirements are common practice in many other industries.
  19. trents
    I believe Bob's Red Mill does their own testing. I called them some years ago and asked about what testing method they used and IIRC, this is what they told me.
  20. trents
    My guess would be that it's not gluten in the Larabars that's causing the problems but other ingredients. It is common for celiacs to develop additional food intolerances/sensitivities over time.
  21. trents
    I had a conversation with a woman the other night who used to own an organic farm who shared with me the tight regulation their industry was subject to. And part of it was unannounced drop in inspections by regulatory agencies. It works.
  22. trents
    It is clear to me that testing standards and protocols are much too relaxed in the gluten free/certified gluten free food sector. It's somewhat of a crap shoot for us who are dependent on them. I'm beginning to wonder if the label "Gluten Free" actually carries any more benefit than using mainline food products that don't list wheat/barley/rye as an ingredient...
  23. trents
    At the same time, Italy has the reputation of being very celiac friendly in the sense of a good national awareness of the celiac phenomenon. Supposedly, eateries there are generally conscientious about avoiding cross contamination and it is easy to find good gluten-free meal alternatives.
  24. trents
    Welcome to the forum, @enigma..! This may be partly the reason store bought gluten free bread loafs are so small. That, and the economics of it all. Seriously, though, baking your own homemade bread is not something many celiacs do because it is extremely difficult to get good results. When I was a newly diagnosed celiac my wife used to try and...
  25. trents
    Which flavor or flavors of larabars have you been eating?
×
×
  • Create New...