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Celiac.com 05/15/2025 - For people with celiac disease or soy allergies, avoiding gluten and soy in food is a daily challenge. However, many may not realize that these allergens can also hide in medications. A recent study examined how often gluten and soy appear as inactive ingredients (called excipients) in common medicines sold in Portugal. The findings raise important concerns about medication safety and labeling for those with food sensitivities. What the Study Investigated Researchers analyzed 308 different medications across three categories: Pain relievers and fever reducers (like paracetamol/acetaminophen) Anti-inflammatory drugs (like ibuprofen) Asthma and breathing medications They checked the official medication information (called Summary of Product Characteristics) to see whether these drugs contained gluten or soy-based ingredients. Key Findings Gluten in Medications Pain relievers and fever reducers had the highest gluten content—44.4% contained gluten-derived excipients. Over half (51.2%) of pill-form medications in this group had gluten. 40% of liquid medications (like syrups) also contained gluten. Anti-inflammatory drugs (NSAIDs) had much less gluten—only 8.2%. However, 26.7% of liquid NSAIDs contained gluten. Asthma and breathing medications had no gluten at all. Soy in Medications Anti-inflammatory drugs (NSAIDs) had the most soy—14% contained soy-based ingredients. 26.7% of liquid NSAIDs had soy. Pain relievers and fever reducers had less soy (6.5%). 30% of liquid pain relievers and 33.3% of rectal suppositories contained soy. Asthma medications, again, had no soy. Why This Matters for People with Celiac Disease or Soy Allergies The study shows that gluten and soy are surprisingly common in medications, especially in pain relievers and liquid formulations. Since these ingredients are not always clearly labeled, patients may unknowingly consume them, risking allergic reactions or worsening celiac symptoms. Problems with Current Medication Labels Some labels list "starch" without specifying if it comes from wheat (which contains gluten) or another source like corn. Soy-based ingredients (like soy lecithin) are not always highlighted as allergens. Laws require certain allergens to be disclosed, but loopholes exist, leaving patients in the dark. What Should Patients Do? Ask pharmacists or doctors about gluten and soy in medications before taking them. Check labels carefully, but be aware that not all allergens are clearly listed. You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication (to see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area): https://dailymed.nlm.nih.gov/dailymed/ Liquid and pill forms may differ—some liquid medicines have more allergens than their pill counterparts. Push for better labeling so that medication ingredients are as transparent as food labels. Conclusion: A Call for Safer Medications This study highlights a hidden risk for people with celiac disease or soy allergies—medications that may contain these allergens without clear warnings. While asthma medications were safe in this analysis, common pain relievers and anti-inflammatory drugs often contained gluten or soy. For those with food sensitivities, the findings emphasize the need for: Stricter labeling laws to ensure allergens are always disclosed. More research into how often these ingredients appear in medications worldwide. Greater awareness among doctors, pharmacists, and patients about hidden allergens in medicines. By improving transparency in medication ingredients, pharmaceutical companies and regulators can help protect sensitive individuals from accidental exposure, making treatment safer for everyone. Read more at: nature.com Watch the video version of this article:

Celiac.com 12/07/2024 - A 19-year-old college student from Wisconsin tragically died after experiencing a severe allergic reaction to a gluten-free brownie. The cause of her reaction was traced to roasted peanut flour, which had been used in place of wheat flour in the treat. This heartbreaking incident not only underscores the life-threatening risks associated with peanut allergies but also highlights the importance of food safety and clear labeling, especially for individuals with severe allergies. Despite the tragedy, Hannah Glass’s family made the selfless decision to donate her organs, potentially saving several lives. The Incident Hannah Glass, a freshman at Maranatha Baptist University, consumed a gluten-free brownie on November 5, 2024, which had been prepared by a women's group for gluten-sensitive students on campus. Initially, the brownies were intended to provide a safe alternative to wheat-based desserts, but they unfortunately contained roasted peanut flour, a known allergen. When Hannah ate the brownie, she immediately experienced an allergic reaction. Her symptoms, including hives and vomiting, were not unusual to her; she had experienced similar reactions in the past due to her peanut allergy. However, this time the reaction escalated quickly. After taking some Benadryl and trying to rest, Hannah began to experience more severe symptoms, including shortness of breath and chest discomfort. Her condition deteriorated rapidly, and soon after, she collapsed. Despite administering her EpiPen and seeking medical help, Hannah’s situation continued to worsen, leading to a collapse of her lung, brain swelling, and eventual loss of consciousness. The Medical Response Hannah's parents rushed to the campus after being alerted to their daughter’s condition. They administered the EpiPen and called 911, seeking emergency medical assistance. Paramedics arrived and immediately began performing life-saving procedures. However, despite the swift response, Hannah’s condition continued to worsen. Once at the hospital, medical tests revealed that the severe allergic reaction had caused significant brain swelling, and her organs began to shut down. According to the family, Hannah's brain was critically damaged, and doctors confirmed that there was no hope for recovery. After several days of life support, her family made the heart-wrenching decision to take her off life support on November 10, 2024. A Selfless Gift: Organ Donation In the face of unimaginable loss, Hannah’s family chose to honor her memory by donating her organs to save the lives of others in need. On the day of the donation, hundreds of family members, friends, and medical staff gathered to pay their respects during an emotional "Honor Walk" at Froedtert Hospital. As the family walked alongside Hannah's gurney, they were reminded of the profound impact she had on others' lives, even in death. Her organs were successfully transplanted into patients in critical condition, offering hope to those who may have otherwise faced grim prospects. The decision to donate her organs was not easy for the Glass family, but they saw it as a way to turn their devastating loss into something that could help others avoid the pain they were feeling. “If we can save anybody else this depth of pain, at our expense, we must do it,” her father, David Glass, explained in a statement. Hannah’s mother, Janean, expressed her gratitude for the lives her daughter would continue to touch through this act of generosity. Peanut Allergy and the Dangers of Cross-Contamination This tragic incident brings attention to the severe dangers associated with peanut allergies, which can cause life-threatening reactions even with the smallest exposure. For individuals like Hannah, even trace amounts of peanuts or peanut products can trigger anaphylaxis, a rapid and severe allergic reaction that requires immediate medical intervention. Unfortunately, in this case, the use of roasted peanut flour in a gluten-free product designed for people with dietary restrictions like gluten sensitivity was an oversight that led to disaster. The presence of peanuts in a gluten-free treat highlights a serious concern for individuals with food allergies: cross-contamination. In this case, the ingredient was not clearly labeled as a peanut product, and the substitution of peanut flour for wheat flour likely went unnoticed. This oversight emphasizes the need for clear and accurate food labeling to prevent allergic reactions, particularly in settings where individuals with known allergies may be consuming food prepared by others. The Importance of Awareness and Preventative Measures Hannah’s story serves as a tragic reminder of the critical importance of awareness and preventative measures in managing food allergies. For those with severe allergies, even seemingly benign ingredients in prepared foods can lead to devastating consequences. The use of peanuts in a seemingly gluten-free product demonstrates the risks involved with cross-contamination, especially when food is not properly labeled or prepared in a controlled environment. This incident also highlights the importance of clear communication about food allergies in school and community settings. While the gluten-free diet is essential for individuals with celiac disease or gluten sensitivity, it’s equally important to ensure that other allergens, like peanuts, are not inadvertently included in food products. Regular training for food preparers, accurate ingredient labeling, and increased awareness about cross-contamination can help mitigate these risks and prevent tragic outcomes like the one experienced by Hannah. A Life Cut Short, but a Legacy of Giving The tragic death of Hannah Glass, while devastating, serves as an important reminder of the dangers of severe food allergies, especially peanut allergies. It highlights the need for greater vigilance, better labeling, and education about food allergens, particularly in settings where individuals with known allergies may consume food prepared by others. Hannah’s selfless decision to donate her organs, even in the face of overwhelming grief, has given hope to others in need and left a legacy of life-saving generosity. Her parents' strength in the face of unimaginable loss stands as a testament to their love for their daughter and their desire to make a positive difference in the world despite their pain. While her life was tragically cut short, Hannah’s story will continue to touch lives through the organ donations that have already saved others. Read more at: nypost.com

Celiac.com 05/01/2024 - For Brigham Young University students with gluten allergies or celiac disease, finding safe and delicious meal options on campus just got easier. The Cannon Center, at BYU, recently introduced a new "allergen-friendly station" to cater to students with dietary restrictions like gluten intolerance or dairy allergies. Kirk Rich, the general manager at the Cannon Center, shared that the initiative was launched on February 1st to address concerns raised by students like Teija Bresler, a sophomore at BYU who is allergic to gluten and dairy. Bresler emphasized the challenges of transitioning to a restricted diet but encouraged others to explore and discover enjoyable food options. Allergen-Friendly Area Aims to Prevent Cross-Contamination Rich explained that the allergen-friendly area aims to prevent cross-contamination between gluten-containing and gluten-free foods. This dedicated space provides students with peace of mind, knowing that their meals are prepared safely without the risk of gluten exposure. Alfredo Nada, the dining hall supervisor, highlighted the center's commitment to providing a variety of options for students with different dietary needs, including gluten-free and vegetarian choices. Nada emphasized the staff's willingness to assist students and address any questions or concerns they may have about their meals. For students seeking more information about allergens and nutrition, the Cannon Center's website offers valuable resources to ensure they can make informed choices about their meals. With the introduction of the allergen-friendly station at the Cannon Center, students with gluten allergies can now enjoy convenient access to safe and delicious meals on campus, fostering a supportive and inclusive dining environment for all. More allergen and nutrition information can be found on the center’s website.

Celiac.com 09/30/2023 - Trying to improve the diet and quality of baked goods is something gluten-free bakers and consumers alike have been striving for years to achieve. With their high fat and protein content combined with many vitamins and minerals, duck eggs have helped to improve the gluten-free diet. So, what makes a duck egg more superior for gluten-free baking than a chicken egg? To discover the reason, let’s dive into duck egg nutrition to learn why. Protein and Fat The twelve grams of protein partnered with the eighteen grams of fat found in a single duck egg produces light, fluffy, moist baked goods that rise better and are more likely to hold their shape. If made with duck eggs, gluten-free baked goods have a consistency and taste similar to wheat-based baked goods. Duck eggs also make superb custards and curds, producing a more creamy and delicious consistency. Duck eggs are so superior in taste that many bakers and chefs only use them in their cuisine. Vitamins and Minerals Individuals following a gluten-free diet lack many beneficial vitamins and minerals that the human body needs to function. The reason for these deficiencies is the lack of wheat in the gluten-free diet. Wheat-based all-purpose flour has many essential vitamins and minerals that gluten-free flour lacks, including vitamins B9 and B12, and D, calcium, iron, magnesium, and zinc. While supplements can and should be taken to balance deficiencies, our bodies often respond best to receiving vitamins and minerals from our food. Eggs have long been known as “the perfect food,” as each egg contains all the nutrients the human body needs to survive, lacking only Vitamin C. So, it makes sense that eggs are an excellent choice to help our bodies replenish the vitamins and minerals we need. Duck eggs contain high amounts of calcium, copper, iron, manganese, magnesium, selenium, and zinc. They are an excellent source of vitamins B1, B2, B3, B5, B6, B7, B9, B12, and vitamin D. Whenever possible, it is best to include both duck and chicken eggs into your gluten-free menu to ensure a well-balanced diet. View a complete list of the nutrients found in duck versus chicken eggs. How To Use Duck Eggs Duck eggs are often used to replace chicken eggs in any recipe. You can even make scrambled duck eggs for breakfast, although some individuals find the stronger taste of a duck egg to lack appeal when eaten plain. Whether or not you like the taste of a deviled duck egg, using duck eggs in baking will not give baked goods an egg taste (except for cheesecake). Duck eggs are excellent for brownies, cakes, cookies, cupcakes, custards, meringues, muffins, and even gluten-free pancakes and bread. Duck eggs are considerably larger than chicken eggs, often requiring fewer eggs per recipe. As a general rule of thumb, use two duck eggs for every three large chicken eggs called for in a recipe. Allergy Friendly Duck eggs are more allergy-friendly than chicken eggs due to the different proteins found in duck versus chicken eggs. Most often, individuals allergic to chicken eggs can safely consume duck eggs and vice versa. However, this is not foolproof, and some individuals may have an allergic reaction to eggs of any species. ALWAYS check with your doctor or health care provider before making any dietary changes, especially if you have an egg allergen. Where to Purchase You probably have noticed that it’s much more common to find chicken eggs at your local supermarket than duck eggs. However, duck eggs are slowly becoming more popular due to the growing number of individuals suffering from egg allergies. The healthiest option is purchasing duck eggs from a local farm that sells free-range or pastured duck eggs. However, if you cannot gain access to farm fresh eggs, there are a few other options. Look for duck eggs at your local Whole Foods Market, farmers market, or health food store. You can also purchase duck eggs online from Metzer’s Farms or https://www.duckeggs.com. In conclusion, duck eggs make a superb addition to gluten-free baked goods and dishes. From cookies to bread and everything in between, duck eggs will turn your gluten-free baked goods sunny-side up!

Celiac.com 03/03/2022 - When it comes to food allergy, there are basically two types: Immediate Food Allergy (Classic, Immediate-Onset, IgE-Mediated) This is the most understood, but least-occurring immune response to foods. It only occurs in less than 2-3% of adults and less than 5% of children. The reaction time is anywhere from seconds to up to 2 hours and typically affects the skin, airways or the digestive system. The most commonly known response is anaphylaxis, which can result in death. This type of food allergy is typically tested in a doctor’s office by means of a skin “scratch” test. Additionally, it only takes a single food to cause such a reaction and it is typically a food that is rarely eaten. Hidden Food Allergy (Food Intolerance, Delayed-Onset, IgG-Mediated) This is the lesser understood, but most common immune response to foods. It occurs in anywhere from 45-60% of the general population and affects children and adults equally. The reaction time occurs anywhere from a couple of hours up to 2-3 days after consumption of the food. Any system, tissue and organ in the body can be affected, and there are over 118 medical conditions/symptoms that are either caused and/or provoked by this type of allergic response to foods including, but not limited to, arthritis, weight gain, fatigue, high blood pressure, arthritis, Celiac Disease, sinus conditions, asthma and various digestive disorders. Conventional skin “scratch” testing is incapable of detecting this type of food allergy. Even more intriguing is that both a single food and a combination of foods can cause a reaction and it is usually with foods that are regularly eaten. Conventional therapies for treating food allergy commonly include immune suppressing drugs such as steroids and anti-histamines, but there are a number of therapies that are less harmful to the body and in many cases are just as effective, which include: Food Allergen Elimination and Rotation Diet: Though many adults can self-identify their or their children’s IgE-mediated (immediate-onset) allergic foods, it is not unusual for them to be unable to identify IgG-mediated (delayed-onset) allergic foods. Due to advancements in the laboratory analysis of food allergies in recent history, a simple and convenient finger-stick test is available for identifying the culprit foods behind one’s ill-health. This test can be done in either a physician’s office or in the comfort of one’s own home. Once the offending foods have been identified, a strict avoidance of allergic foods is the key to any food allergy treatment protocol. Eliminating the allergic foods will be the single most effective thing one can do to end the suffering they experience due to food-induced illnesses, and it will also help correct malnutrition and leaky gut syndrome. The next most important thing one can do to treat their food allergy is to go on what is know as a rotation diet. A rotation diet helps prevent the development of new food allergies and encourages a more balanced, unprocessed and varied diet. It also leads to weight loss and helps eliminate food cravings that are caused by chemical mediators being released in the body by allergic reactions to foods. Quercetin Bioflavanoid: Quercetin is a plant bioflavanoid that is naturally found in such things as apples, cherries, wine, tea, red and yellow onions, and chives. It has been found to help stabilize mast cells in allergic patients and is a very strong antioxidant and anti-inflammatory agent. Glutamine: Glutamine is one of the most abundant amino acids in the body. It “feeds” the immune system and small intestinal mucosa and is critical for maintaining optimal levels of certain detoxifying antioxidant enzymes such as glutathione peroxidase. When the body is stressed by food allergies and conditions such as Celiac Disease, Crohn’s Diseases and ulcerative colitis, glutamine is unable to do its job of maintaining a healthy immune system and intestinal lining. Glutamine increases the release of growth hormones, restores the digestive tract and maintains a healthy immune system. It also increases the liver’s and lymph nodes’ production of glutathione, which helps the body clear itself of food allergic antibody immune complexes. Glutamine also reverses low nutrient levels in food allergic patients suffering from malabsorption. MSM: Methylsulfonylmethane (MSM) is a natural component of the plants and animals we eat and is normally found in breast milk. MSM has been found to alleviate allergic responses to both foods and airborne inhalants such as pollen. It can provide relief to those who suffer from migraines and has been reported to offer long-term pain relief for those with rheumatoid arthritis. MSM aids in reversing constipation, acne, rosacea and snoring (all which have been associated with food allergy). There is a concern about contaminants in some MSM products. For instance, left over DMSO can cause an allergy in and of itself. Use only MSM products containing a distilled form, such as OptiMSM. Omega 3 Fatty Oils: Omega-3 oils, which can be found in fish such as salmon, halibut, haddock, flounder, cod, trout and red snapper, help in overriding the body’s ability to over-produce inflammatory prostaglandins and leukotrienes, which make the body more prone to allergies and inflammation. Vitamin A: Vitamin A is an important immune system building vitamin. It helps prevent skin conditions such as eczema and psoriasis. It aids in maintaining a healthy thymus gland and helps prevent the release of inflammatory prostaglandin during allergic reactions. Vitamin C - Vitamin C has long been regarded as a natural antihistamine. It also stimulates phagocytes, which is a white blood cell that attacks food allergens and various viruses and bacteria. Breast Feeding: Breastfeeding improves promotes healthy probiotic bacteria in the intestines and passes protective antibodies and nutrients from the mother to the infant, which protects against allergies and other ill-health conditions. Those who are breast-fed have been shown to have a lower incidence of otitis media, eczema, asthma, diarrhea and insulin-dependent diabetes. Exercise: Exercise improves circulation, enhances digestion, stimulates the immune system, and accelerates detoxification—all which aid in reversing and preventing food allergy. Elimination: Eliminating some of the initial causes a food allergy is always important for both treatment and prevention. People tend to develop delayed onset food allergies during antibiotic treatment or when taking anti-inflammatory drugs or acid blocking drugs for prolonged periods of time.

Celiac.com 10/12/2021 - The Carmichael Dining Center at Tufts University in Massachusetts is now known as Fresh at Carmichael, and features a new menu that is peanut-free, tree nut-free and gluten-free to offer nutritious food options for students with allergies or sensitivities to those foods. In addition to its allergen-friendly menu, Fresh at Carmichael plans to add a take-out option that will make it easier for students to pre-order and pick-up food, thus reducing wait times. Just one of two all-you-care-to-eat on campus, Fresh at Carmichael presents itself as a standard meal option rather than as some sort of restricted menu outlet, says Patti Klos, director of dining & business services. “We try to make it interesting and a fresh approach with a fresh new menu without emphasizing that you can’t get gluten when you go there,” she says. While Fresh at Carmichael offers plenty of free-from foods, the focus is on flavor. "[W]e want to lead with flavor and deliciousness. We want to say, ‘Here’s exciting food’" that happens to be free from tree nuts, peanuts and gluten. For now, Fresh at Carmichael is focusing only on foods free of tree nuts, peanuts and gluten, but not other food allergens. Still, that's a major step forward for students with these food sensitivities, and likely a direction more venues will follow. In the future, look to see more campus dining facilities dedicated to serving students with food allergies and sensitivities. Read more at FoodManagement.com

Celiac.com 05/21/2021 - If you're like most people with celiac disease or gluten sensitivity, you probably went through quite an ordeal to figure out that gluten was the cause of many of your health issues. In most cases, including mine, it can take years to figure this out, and those are years you've lost to poor health which you can never get back. For most people with gluten sensitivities a strict gluten-free diet, usually for at least a year or two, will resolve most issues caused by gluten, but this is not true for everyone. In my case it took about two years to really feel good again, and I also had to exclude other foods like corn, cow's milk (casein), chicken eggs, tomatoes, and garlic, even though they are gluten-free, and considered safe for a gluten-free diet. At the 2-3 year point I felt so much better that I began adding back everything into my diet except for gluten, and it seemed that those items no longer bothered me. Fast forward 25 years and I now realize that I've been having issues again with feeling bloated after I eat, which is accompanied by a growing waistline that isn't necessarily made up of fat, but seems more like inflammation in my intestines, similar to what I experienced when I was eating gluten, but not nearly as bad. I've rechecked my gluten antibody levels, and it doesn't seem to be related to hidden gluten in my diet. I'm not alone here, and it turns out that many celiacs will not make a full recovery without taking more steps than just a gluten-free diet. To try to figure out what was going with me I decided to take an offer that I couldn't resist: One of the advertisers on Celiac.com, Roger Deutsch of PreviMedica, offered to give me a free ALCAT food sensitivity test panel in return for me writing this article about my experience (PreviMedica also offers a celiac test, included with their celiac, IBS, Crohn's array). The ALCAT test analyzes the white blood cell (leukocytes) responses to blood that is incubated with extracts of foods, molds, chemicals/food additives, antibiotics and preservatives, and the company claims that this process can identify food intolerance issues that can trigger inflammation in sensitive individuals. If you do some Google searches on the test you may find that it's been shown in research to help some people lose weight, and research has also shown that it may provide clinical improvement in those with IBS. While searching you may also find criticism of the ALCAT test, including claims that ALCAT test results are not consistent or replicable, which I brought up with Roger, and to which he responded: “Those statements are propaganda from a competitor. The test reproduces nicely...see independent studies from reputable institutions.” After sorting thought all this I decided that it was worth it for me to pursue ALCAT testing, in the hope that I could finally track down foods that might still be causing me issues. Soon after my conversation with Roger I got a call from a blood draw company who makes house calls, and we scheduled a time for them to come by. The person showed up at my house on time, was very professional, and painlessly took the samples needed for the ALCAT testing. I got my results back around a week or two later, and to summarize them I ended up with 4 “severe” reactions to different foods that I should strictly avoid for at least 6 months, 23 “moderate” reactions to different foods that I should avoid for 3-6 months, and 66 “mild” reactions to different foods that I should only include in my diet on a 4 day rotational basis, unless the foods are items that I consume often, and if so, I should also exclude those items for an initial 3 month period. At this point I must bring up a common criticism that I've seen regarding food allergy testing—that you're often faced with a daunting list of items that might trigger reactions, and avoiding all of those foods could be very difficult. The good news in my case was that the 4 items on my “severe” list, apple, red palm fruit, yam, and zucchini, are all things that were easy for me to avoid, as I've never been a big apple, yam or zucchini fan, and have never, as far as I know, even tried red palm fruit. However, several items on my “moderate” list were definitely a shock to me, and included items that would be very difficult from me to avoid, including: rice (white and brown), coffee, garlic, mustard seed, turmeric, almond, avocado, beef, pork, and casein (both cow's and goat's milk). Several of these foods are daily staples, including coffee, without which Celiac.com might not even exist! Yes, I'm a java junkie, so seeing coffee on this list was a serious and unexpected blow. For the next four weeks I went all in, and successfully modified my diet to meet the new requirements of my ALCAT test results. The first thing I noticed was that I lost some weight, and, as it turns out weight loss is common when going on an ALCAT diet. I also noticed that my abdomen seemed to shrink, and it didn't seem to correlate directly to the relatively small amount of weight that I lost, so I believe that this part was directly related to a decrease in intestinal inflammation. During the time I was on the diet I felt better than ever, but I also found that staying on the diet did not get any easier for me. In my case it was due to the fact that my wife does most of the meal preparation in our home, and given the fact that she's from Taiwan, my asking her to exclude things like rice, garlic, pork, and other key ingredients used in Asian cooking was pretty difficult for her, and she was not about to adopt my new diet. I also never really got used to living without coffee, and that was the first thing that caused me to waiver from the diet. After breaking down and adding coffee back into my daily routine, a few other things crept back in, mainly because my wife continued making some outstanding dishes that I found increasingly hard to refuse (ok, I blame myself here...there are no two ways around it!). I was on my customized ALCAT diet for long enough to realize that it definitely had a positive effect on my weight, inflammation level, and overall feeling of well-being, but I also realized that one of the main criticisms I heard about food test results was true: excluding large numbers of foods is indeed hard to deal with. In this case the shortcomings were entirely mine, especially because the folks at PreviMedica had contacted me during the time I was on the diet to offer any assistance, including dietary counseling, which I declined. At this point I've not given up on the ALCAT diet, and am trying to plan a better time for me to begin attempt number two. I've never smoked cigarettes, but have seen others quit them and know that it can often take several attempts to be successful. Perhaps the second or third time I try the ALCAT diet will be the charm? I also want to share some questions I had for Roger during the course of writing this article, along with his, and his colleague's responses, which are below: Q: During the late 1980's I had RAST (radio-allergo Sorbent Test) serum allergy testing done, and was told by my allergist (Rudolf Kallenbach, MD) not to eat several foods daily, including wheat, and to only eat them once per week at most. I ignored this, and around 5 years later ended up with full blown celiac disease. I still wonder if I could have avoided celiac disease by following my doctor's orders. What do you think? A: If you are HLA DQ 2.5 and 8 homozygous or even heterozygous positive for one or both alleles you should have avoided wheat altogether. If you had avoided wheat and other gluten containing grains it is almost certain that you would have avoided developing celiac disease. Q: My original RAST test results were very different from the ALCAT results. In brief, how does the RAST test compare with your ALCAT test, and which one is more accurate for food sensitivities or allergies? A: The difference is that the RAST measures the levels of serum IgE antibodies and the ALCAT Test measures the response of an ex vivo (outside the body but analyzing live blood tissue) challenge with a food on the part of the innate immune cells. They are intended for different things. The RAST is quite a good guide for what is called, classical or Type 1 allergy; the ALCAT Test is excellent for determining non-IgE mediated allergy, or, sensitivity. These are different branches of the immune system and they present quite differently. IgE allergy produces rapid and pronounced symptoms, maybe even anaphylaxis say to peanut or crustacean. Food sensitivities maybe delayed for hour, even days, and symptoms are more chronic and less acute. The ALCAT Test, for example will tell you if you have a response to a naturally occurring food toxin (all plants produce toxins to protect from pests) and these can produce a wide range of symptoms that can effect any target organ or tissue in the body. Please see The Right Stuff: Use of Alcat Testing to Determine Dietary Factors Affecting Immune Balance, Health, and Longevity, as this paper explains the differences in greater detail. Q: My results indicated that I have a moderate reaction to casein, as well as to egg yolk. The results don't differentiate between cow's milk, goat's milk, or sheep's milk, nor do they differentiate between chicken eggs or duck eggs (shortly after my celiac disease diagnosis I could not tolerate casein or chicken eggs, but could tolerate goat's and sheep's milk, as well as duck eggs). Can you explain why your test seems to not differentiate between these items? A: The eggs that are tested in the ALCAT Test are chicken eggs. When following the results and avoiding reactive foods, we recommend not consuming any foods that were untested. Therefore, we would recommend the avoidance of duck eggs. The proteins, casein and whey, are in goat’s, cow’s, and sheep’s milk, although the forms are somewhat different. The ALCAT Test tests one form of casein (which contains both A1 beta casein and some A2 beta casein) and when reactive will eliminate cow’s milk, goat’s milk, and sheep’s milk since they all contain casein. The ALCAT Test does test directly for the reactivity to cow’s milk, goat’s milk, and sheep’s milk as well. Q: As mentioned, I have celiac disease, so I've been gluten-free for over 25 years now. My test results show that I don't have a reaction to gliadin, the part of wheat that is responsible for the autoimmune reaction seen in celiac disease, and a mild reaction to gluten. Can you explain why I seem to not react to gliadin, and why your test differentiates between gluten and gliadin reactions? A: The ALCAT Test is testing the white blood cell response, not the antibodies to tissue transglutaminase or deamidated gliadin peptide which would be the response indicating an active celiac process, as you know. When individuals react to gluten and/or gliadin in the ALCAT Test, a sensitivity to the gluten and/or gliadin, not celiac disease, is indicated. When individuals with celiac disease do not react to gluten/gliadin in the ALCAT Test, this does not mean it can be safely consumed. Q: Two items that I was surprised to see in my "Moderate" reaction list were white and brown rice, which have been daily staples and are in many gluten-free foods that I eat. I've never noticed any issues when I eat rice. Likewise, apples are in my "Severe" list, but I don't eat them often. Can you explain why some foods that I seem to have severe or moderate reactions to don't have noticeable effects after I eat them? A: Keep in mind that the white blood cell reactivity (change in number and size) the ALCAT Test identifies, is an inflammatory response. (see scientific dossier attached page 4) Inflammation is the contributing factor to the most common chronic health problems we experience in the US. We don’t always feel inflammation but it is happening whether we feel it or not. IF symptoms are noticed from sensitivities, they can be noticed ~2-3 hours after ingesting the offending food or the next day or even 4 days later. (unlike the allergy response symptoms which would be noticed minutes after ingesting the offender up to 2 hours later). Q: My experience so far, after being only a week and a half into my dietary changes, are that the ALCAT test results can be overwhelming. They can cause many people to have to make huge dietary changes, and have to spend a lot of time shopping, planning and preparing each meal. Is this feeling pretty common among those who get your test results, and do you have any advice for me? A: Feeling overwhelmed is very common when seeing the results. That’s why we do what we do in PreviMedica- every test comes with ½ hour complimentary review of the results to explain how to implement the results. More in depth nutrition therapy and individualization is offered when patients choose to work with us in PreviMedica Nutrition for individual nutrition sessions or monthly memberships. We also provide customized meal planning tools and Sensitivity Friendly Menus for patients. DISCLOSURE: For writing this article I received a complimentary "474 Items Previ Premium" ALCAT food sensitivity test panel from PreviMedica with a retail value of $1,115.00.

Celiac.com 04/09/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about over-the-counter allergy medications, especially Claritin. Specifically, is Claritin gluten-free and safe for people with celiac disease? The short answer is yes. All sources we can find indicate that all Claritin products are gluten-free. The information chain starts with a reply from the Claritin Consumer Relations department says that "All forms of Claritin are naturally gluten free...The Claritin Reditabs, Children's Claritin Syrup, and Claritin-D 24 hour are milk/casein free. The Claritin Allergy, Claritin Hives Relief, and Claritin-D 12 hour formulas contain milk or lactose." That is supported by a recent post on Verywellfit.com by Dr. Sanja Jelic, MD, who notes that "all Claritin products are gluten-free." Moreover, dailymed.nlm.nih.gov also lists Claritin as gluten-free. Claritin active ingredients include: Loratadine 5 mg, an antihistamine Inactive ingredients include: Water, Sodium Benzoate, Glycerin, Edetate Disodium, Maltitol, Sodium Phosphate, Monobasic, Phosphoric Acid, Sorbitol, Sucralose. Visit dailymed.nlm.nih.gov for a more extensive list of Claritin and other gluten-free drugs. If you're unsure about the gluten-free status of drugs or prescription medicines, check with your pharmacist.

Celiac.com 03/24/2020 - Many of us have experienced unpleasant symptoms after a meal or snack. The effects might range from mild itching of the mouth, to nausea, or other symptoms, including sneezing, wheezing, skin rash, joint pain, bloating, diarrhea, and more. So is the problem a food allergy, an intolerance, or a sensitivity, and what is the difference? It's not uncommon for people with food sensitivities or intolerances, or even celiac disease, to think they have food allergies. In fact, "food allergy" is a fairly common term that can mean any of these conditions, depending on who is doing the talking. In reality, though, food allergies are more rare and usually more serious than food intolerances or sensitivities. True allergic reactions to foods can range from merely inconvenient to life-threatening. Differences Between Food Allergies, Food Intolerances, and Food Sensitivities Food Intolerances Food intolerance basically means that the body is unable to process or digest certain foods. Food intolerances are very common, and are usually less serious than food sensitivities or food allergies. Lactose intolerance is one of the most common food intolerances. Lactose intolerance happens when people guts don't produce enough of the enzyme lactase to break down the lactose. Lactose intolerance can be inherited, or it can simply happen as some people age and produce less lactase. Research data shows that only about one in three people worldwide can digest lactose past the age of seven or eight. Interestingly, most celiacs with lactose intolerance recover on a gluten-free diet. Once the damaged villi and microvilli to grow back, and the gut heals, the sensitivity to lactose often disappears. This can take time. In most people, full gut healing takes between six months and a year, but it can take up to two years or more. Also, most people who are lactose intolerant can consume goat and sheep cheeses, such as feta or pecorino Romano, without any problems. Some can consume goat or sheep's milk products with no issues. Many people with lactose intolerance can also consume raw, unpasteurized dairy from cows without symptoms. Links to Goat, Sheep, and Raw Cow Milk Products Goat Milk Products Raw Cow Milk Products Lactose intolerance is not a serious medical condition, but symptoms can be quite uncomfortable. Simply avoiding milk and dairy products is the easiest way to avoid symptoms, but over-the-counter lactase enzyme supplements can be helpful for those who wish to consume dairy. Food Sensitivities Food sensitivities are common, and are usually include more serious or debilitating symptoms than food intolerances. Food sensitivities happen when people experience symptoms after eating certain foods. Symptoms are not life-threatening, but can be serious. Symptoms of food sensitivities include joint pain, stomach pain, fatigue, rashes, and brain fog. Gluten is probably the best-known trigger of food sensitivities. When people with celiac disease or certain other medical conditions eat wheat, they provide an immune reaction in the gut that can cause long-term health consequences if left untreated. Researchers currently believe that food sensitivities are the result of an immune reaction that generates a wide rage of symptoms. Food sensitivities can strike at any time, and they can also vanish, sometimes with no apparent explanation. People avoiding certain foods due to sensitivities may want to try small amounts of the food from time to time to see if the situation has changed. Elimination Diet Helps Spot Food Sensitivities The best way to spot food sensitivities is through careful observation and elimination. Removing potential food allergens from the diet for two to four weeks, reintroducing them one at a time, and watching for symptoms is the best way to figure out which food or foods is causing the reaction. Once you've narrowed it down, avoiding the foods that trigger sensitivities can improve both symptoms and quality of life. Food Allergies True food allergies are the body's most serious reaction to food. Food allergies happen when the immune system reacts to certain foods. For example, people with peanut or shellfish allergies can suffer from symptoms including serious difficulty breathing and low blood pressure following exposure to peanuts or seafood. These symptoms can sometimes be fatal. Many people with food allergies carry an epinephrine shot device, such as an Epic-Pen, as a precaution against such episodes. These pens can save lives. Sometimes people have food allergies from very early in life, but they can strike at any time during life, even in old age. If any food causes you to have true allergic reactions, such as significant rashes, dizziness, swelling of the face, or difficulty breathing, it is wise to consider a visit to the doctor for allergy testing and treatment. Celiac Disease Celiac disease is an autoimmune condition that affects about 1% of the Western population. Celiac disease results from a complex inflammatory reaction triggered by gluten consumption in genetically predisposed people. Celiac disease is not a food allergy. Eating gluten a few times does not cause an immediate life-threatening problem. However, when people with celiac disease eat gluten, they often suffer nausea, vomiting, and other symptoms in the short term. Over time, if left untreated, gluten consumption can cause diarrhea, weight loss, and malnutrition, and can lead to many other associated conditions, including certain deadly types of cancer. Avoiding gluten is the only effective treatment for celiac disease. Gluten is found in a variety of grains, including wheat, rye, barley, and in wheat types like kamut, spelt, semolina, bulgur, farro, emmer, einkorn, and farina. Many processed foods also contain gluten in the form of wheat flour. Also, cross-contamination from gluten-containing food is a constant threat, especially when eating out. Conclusion So, food allergies come with strong physical symptoms, such as itching, face swelling, and difficulty breathing. Food allergies can be serious, and even life-threatening, while food intolerances and sensitivities are usually just unpleasant and inconvenient, but some can have long term health consequences. Once you’ve identified the food or foods that trigger your allergy, sensitivity, or intolerance, a nutritionist or a physician can help devise a diet that is safe and nutritious. In the case of allergies, they can also provide you with tools, such as an epinephrine injection, and a plan of attack should a life-threatening reaction occur. Though food intolerances and sensitivities are not unusual, they can be challenging to figure out. Even with an active elimination diet, finding out which foods trigger reactions can be challenging, and time consuming. Ultimately though, tracking down the cause of food intolerances and sensitivities is rewarding, and usually leads to better health and well-being. Resources for Food Allergy, Intolerance, and Sensitivity Mayo Clinic - Food allergy vs. food intolerance: What's the difference? Cleveland Clinic - Allergy or Intolerance: How Can You Tell the Difference? Harvard Medical School - Food allergy, intolerance, or sensitivity: What’s the difference, and why does it matter?

Celiac.com 04/06/2011 - The Canadian brewing industry caught a break when their products were exempted from new allergy labeling rules that would have required warning labels to declare beer to contain wheat or barley. Health Minister Leona Aglukkaq introduced new packaging requirements which give brewers a temporary exemption from the regulations. Minister Aglukkaq has said that she will first consult with other countries which have introduced similar labeling rules. The decision was at least a temporary victory for the industry, mainly for smaller beer-makers that claimed that the cost of replacing their painted bottles to conform with the new rules would run into the millions of dollars. The industry has also taken the position that every beer drinker knows that beer contains wheat or barley. “Our intent was never to hold up the entire regulations,” said André Fortin, a spokesman for the Brewers Association of Canada, said the industry group was "pleased with the decision to take into account the particular situation for beer.” The beer labels are of particular interest to people suffering from celiac disease, who suffer an auto-immune reaction when exposed the gluten contained in such grains as barley, wheat and rye. The last minute agreement to exempt beer from allergy labeling requirements disappointed some. Laurie Harada of Anaphylaxis Canada, which represents people with food allergies, said her group was “very disappointed by the last-minute decision of the government to pull the regulations for the beer.” Ms. Harada called on the Canadian government to move quickly make a final decision about beer labels. “They can’t give us any idea of the process or the dates right now, so I would still be asking the question: How are you going to deal with this?” But Ms. Harada said she is extremely pleased with the bulk of the new regulations. “It will certainly help to protect a number of people,” she said. The revised regulations require that manufacturers clearly identify food allergens, gluten sources and sulphites either in the list of ingredients or at the end of the list of ingredients. In addition, an allergen or gluten source must be written in commonly used words such as milk or wheat. Experts estimate that 5 to 6 per cent of young children and 3 to 4 per cent of adults suffer from food allergies, while nearly 1 per cent of the general population is affected by celiac disease. In part because of the complexity of the rule changes, and the shelf life of foods, the new regulations will not be enforced until Aug. 4, 2012.

Celiac.com 11/22/2019 - Our son, Howard, was diagnosed with multiple, life-threatening food allergies, meaning he is allergic to almost everything but cocoa. He also reacts to airborne and contact allergens so he cannot touch play dough, ice cream, gluten, meats, peanuts, shellfish, eggs and milk. The most common question I am asked is: “Then what do you feed him?” Howard is fed foods that are rated class 3 and below, which includes rice, potatoes, beans, quinoa, and vacuum-packed tilapia fish. He must be pre-medicated daily with Xyzal for hives and rash, and Qvar inhalant to protect his lungs, all of which is much better than having a feeding tube. Since Howard is also allergic to cats, dogs, and cockroaches, his allergies restrict social encounters to places where these allergens are less likely to be present. Therefore, I used to take him to the Cortlandt Town Center, where he was given special attention by Mr. Willie who works at Walmart. He gave Howard smiley face stickers and Howard could also interact with other kids shopping with their parents. Jimmy, from the Mohegan Lake Post Office, used to let Howard play with his pigs. Mrs. Lan from Rite Aid, just spoiled him with all sorts of gifts. Although Howard was happiest during those times, he would sometimes say, “Mommy, I am sad. I want to go to school and meet friends that are not cousins.” So I tried to find him a daycare. We were rejected at every one I found because they said it would be difficult for them to monitor Howie. It saddened me each time he was rejected. One day, as I was standing in line at TD Bank in Jefferson Valley, I saw a man wearing a Mohegan Lake Fire Department T-Shirt and I asked him about a recent incident in our community. Meanwhile, Howie was clowning around with Frank, an employee of TD Bank, who asked if I had found a school for Howard yet. The fireman, Mr. Tommy Russo, asked if I had tried Tom Thumb because the fire department could respond to them in 5 minutes. He also mentioned that his wife works there and that Mrs. Brody would never turn a kid away. I drove straight from the bank to Tom Thumb and met Mrs. Brody and told her that my son wanted to go to school but no one wanted him because of his allergies. She said, “We have two kids with allergies and we have the Mohegan Lake Fire Department next door so we will be happy to take him.” She told me to inform the staff that he would be attending pre-school at Tom Thumb and to make sure we got an Action Plan from his pediatrician and allergist. After leaving Tom Thumb I went to the Mohegan Lake Fire Department and spoke to the Chief who let Howie sit and have his picture taken in the fire truck. He told me that “He’s in good hands.” Howard is now the happiest child in the world. Tom Thumb is ordering gluten free Play Dough for the entire school. They are even changing the finger paint to protect any children who might have unrecognized allergies. I would like to thank: Dr. Rodd Stein of Yorktown Pediatrics and Dr. Robert Goldman of Hudson Valley Asthma and Allergy Associates for saving our son’s life; Doctors Cox and Novak from Mt. Sinai Kravis Children’s Hospital; Dr Parvez and Lenn from Maria Fareri Childrens Hospital; Dr. Li and Dr. Hom from Westchester Medical; Mrs. Roberta Gershner, the nutritionist who is part of Howie’s team; The staff at Mrs. Green’s in Yorktown Heights; Susan Zajicek, Ingrid Smith, and Karen Miller of Three Dogs Gluten-Free Bakery who will take on the challenge of making the first birthday cake that Howard can eat. Thanks to you all. We love you.

Celiac.com 10/29/2019 - It's a busy time for Just Bieber. Within a couple of weeks, the pop recording sensation got married, suffered a minor car accident, and revealed that he'll be giving up his favorite beer, Corona, in favor of gluten-removed beers, like Omission. The reason? Bieber just learned that he is "allergic" to gluten. "Worst news ever I'm officially allergic to gluten," Bieber revealed via Instagram Story, "No more Coronas unless they make gluten free beer like this! Sad day." Speaking favorably about his newest favorite brew, the "I Don't Care" singer said the the gluten-free pale ale from Omission Brewing is "actually fire." It's not clear whether Bieber actually has celiac disease, or whether he has a non-celiac gluten sensitivity. Just in time for Oktoberfest, here's a list of gluten-free and gluten-removed beers that can help quench your thirst and maintain your gluten-free diet, Along with a list of some excellent gluten-free beers and ciders. In addition to bringing his fans in the Belieber Nation up to speed on his switch to gluten-free brew, Bieber has been posting lots of photos of him and his new bride, Hailey, along with hinting that he may be looking to upgrade his current home for something more suitable for a married man. Read more in TheBlast.com

Celiac.com 02/06/2019 - People with celiac disease and gluten-sensitivities can have strong opinions on topics from testing and diagnosis to various aspects of the gluten-free diet. Combine that fact with an explosive rise in gluten-free dieting as a lifestyle choice, rather than medical necessity, and we’re just one celebrity Instagram from a three-alarm social media fire. The former model and Miss England, Danielle Lloyd is the latest celebrity to feel the fire from her social media audience. Lloyd’s offense, according to fans, was testing her seven-year old son Harry at home for food allergies, and putting him on a gluten-free diet based on the results. Lloyd’s Instagram posts touted the results of the home food allergen tests and her decision to make her son eat gluten-free. In the post, the former Lloyd said in one post that she’s "starting the new year feeling great after finding out what was causing me bloating and pain after eating food, with @Lifelabtests at-home intolerance and allergy testing kit." The test kits, from Lifelabtesting.com, measure sensitivity to more than 40 common allergens, such as grains, eggs and meat. In another post, Lloyd adds that “The results were so good that my son Harry did a test, too, and since changing his diet to gluten free, he hasn’t been in any pain." Fans on her Instagram feed warned her of the possible dangers of cutting out entire food groups for young children. Home Allergy Tests are Just a Starting Point As numerous commenters pointed out, home allergy tests, including tests meant to detect food allergens, are just a starting point. If you get a positive result, please consult a doctor before making a major dietary change. Switching to a gluten-free diet before seeing a doctor can cause confusion in diagnosis, and may be unnecessary. Another commenter agreed, writing: "A child should not be put on a gluten-free diet unless prescribed by a specialist." The proliferation of home allergy test kits can be useful as a guideline for understanding your health, but it’s important to double check the results with a physician before making major health or dietary changes, especially for children.