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Jenny8413

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  1. thank you for the update. I usually stick to Mezzetta brand olives because they are labeled gluten-free, but I just compared my Kalamata to green olive jars...the Kalamata has the certified label, and the Green has only the gluten free words...could this difference be due of the vinegar in Green...
  2. The ice creams in this list may have no gluten ingredients, but many are produced on shared equipment and or in a shared facility (and could have cross contamination). Some ice creams have the allergen statement stating this, and some are tested to 20 or 10 ppm. I've been sticking with products...
  3. After being diagnosed with celiac four years ago and fine tuning my diet to eliminate gluten, including cross contamination, I improved but still had continuing digestive symptoms. A positive Sucrose Breath Test led to a low sucrose diet, which finally seems to be helping with digestive problems...
  4. Having skipped the endoscope, going gluten-free for a year or so, still having problems and getting worse, and then doing the gluten-challenge endoscope, I highly recommend having the endoscope for diagnosis. Without it, you will lose your baseline, how your villi looked before the gluten-free diet...
  5. When I tried a "shared kitchen" with my husband, we kept entirely separate areas to store items and I bought red colored cooking utensils etc. Orange duct tape went on food jars etc. But I realized that my husband was transporting gluten everywhere, setting items in his crumbs and then setting...
  6. "Only ate what was sealed from the original company, like yogurt"...this seems to be the easiest way for hospitals to accommodate. They should have a supply of sealed individual serving packets of gluten-free & nondairy foods (which is really quite easy!) such as canned tuna, chicken, sardines...