- Rice and soy beverages because their production process may utilize barley enzymes.
- Bad advice from health food store employees (i.e., that spelt and/or kamut is/are safe for celiacs).
- Cross-contamination between food store bins selling raw flours and grains (usually via the scoops).
- Wheat-bread crumbs in butter, jams, toaster, counter, etc.
- Lotions, creams and cosmetics (primarily for those with dermatitis herpetaformis).
- Toothpaste and mouthwash.
- Medicines: many contain gluten.
- Cereals: most contain malt flavoring, or some other non-gluten-free ingredient.
- Some brands of rice paper.
- Sauce mixes and sauces (soy sauce, fish sauce, catsup, mustard, mayonnaise, etc.).
- Ice cream.
- Packet & canned soups.
- Dried meals and gravy mixes.
- Laxatives.
- Grilled restaurant food - gluten contaminated grill.
- Fried restaurant foods - gluten contaminated grease.
- Ground spices - wheat flour is sometimes used to prevent clumping.
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By Scott Adams
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Additional Things to Beware of to Maintain a 100% Gluten-Free Diet
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About Me
Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.
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Recent Activity
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- Scott Adams replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease3
IGA and TTG IGA Levels
The first step would be to re-examine your diet to see if hidden gluten is the cause. Eating out would be the number one source of contamination, even if restaurants offer gluten-free menus and options. -
- Scott Adams replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease3
Strictness with products
You may want to see al allergist and run a standard food allergy panel to see if wheat allergy could contribute to this, but again, the most likely culprit if you have celiac disease would be gluten contamination. -
- thejayland10 replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease3
Strictness with products
Any specific tests you would recommend to check for other allergens or issues ? -
- thejayland10 replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease3
IGA and TTG IGA Levels
Thank you, i have been gluten free for 15 years and my TTG IGA was 16.2 and baseline is 15 according to the lab. The IGA was 415. -
- Scott Adams replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease3
Strictness with products
For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes:
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