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  1. I think most of us are well aware of this. The problem becomes when we're given bad or no information about possible contamination or processing methods/materials/products from the manufacturer. Testing, as is implied in the article, is hit or miss or completely falsified so that the Celiac sufferers...
  2. I've had more and more trouble with this lately. Multiple 'gluten free' products that seem to cause reactions. Sadly, I think I'm seeing this with some basic ingredients which is truly awful. How do you cook when you can't even trust the simple ingredients? There's a low level of stress constantly...
  3. This page might help with understanding the conflict in the possible causes/understanding of Celiac and it's triggers and/or development. https://ghr.nlm.nih.gov/condition/celiac-disease#genes At one point, under the 'Causes' drop down, the article states: " Almost all people with...
  4. Beware the Doritos! I have regularly broken out (can you tell I really, really want them to be gluten free? 'regularly'? ) attempting the 'Simply Doritos' that are supposed to be gluten free. I believe they have cross contamination from running on shared lines as the company spokesperson informed...
  5. Some excellent and helpful information here. I know right now it's not funny at all, but hopefully one day it will be one of those family 'you won't believe what happened when..." stories. All my best to the newlyweds and a big thank you to those of you taking the time to share your experience...
  6. Another article on enzymes and their use with Celiac: https://nationalceliac.org/celiac-disease-questions/gliadinx-product-digestive-enzyme-supplement/ I'm not a medical professional, but like most treatments for Celiac, it looks like more testing and study would be ideal with hope for...
  7. I'm curious about the comments in the article and the follow-up comments saying asking for something cooked in a cleaned/thoroughly cleaned pan or pot - is that really safe? I've been under the impression that it's nearly impossible to clean a pan that well that has been used for anything containing...
  8. Great article! That was a wonderful, detailed account that I found very useful and thought-provoking. I have never 'traveled' with my recent diagnosis. Honestly, I'm fairly concerned because I also have DH and have found I'm ridiculously sensitive. I once had a breakout that manifested on...
  9. The King Arthur Yellow Cake mix is very good. I made a layered lemon curd cake with a lemon whipped cream frosting for the first gluten free cake attempt and it was out of this world. Now my family wants me to make one every time I visit - my non-Celiac family. 😁 Guess that's quite the vote of...
  10. So sorry to hear about your troubles. I was diagnosed with DH and Celiac bit over a year ago. My doctor and I decided to not use Dapsone because of the side effects, but also because I'm incredibly lucky (compared to what I've read here from other DH sufferers) not to have 'severe' itching - still...
  11. I was thinking the same thing - the Instant Pot gives so many options for cooking that I felt it would be a nice compromise on vacation. I'll pack a tote with all the necessities for making the meals I choose and the local groceries will get my business. Would love to eat out some, but I haven...
  12. Butcher paper! What a great tip! Every time I visit mom I get glutened even though I'm practically bringing half my kitchen to work with... I was actually thinking about what I could do to try and not touch much of ANYTHING. Thanks for that!
  13. There are so many variables in this type of study that it's a thin line to draw such a conclusion. I'd like to see this approach expanded to include countries with a diet heavier on pastas and the like. Bread has been a staple in diets in many countries throughout history, so it would seem unusual...
  14. I'm rather curious as to what constitutes 'real bread' and who made the decision as to what 'real bread' is. There are a lot of different breads out there from a lot of different places with a lot of different purposes. As someone mentioned, even water can be used as a lubricant and too much...
  15. Well, I'm glad there is a study to back this up, but honestly, it's not news to me. Out of approximately every 10 visits to a restaurant that gave me 'gluten free' food I would estimate that 8 or 9 of those visits gave me a reaction. A lot of the servers/cooks/staff are genuinely trying, but I...