- 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
By Scott Adams •
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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- Julianne101 replied to Julianne101's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms2
Seeking proper diagnosis
Thank you for the feedback! I realize the restaurant meal was probably contaminated but I had no idea a reaction to gluten could last so long! I’m hoping I find a doctor who will take me seriously. Is Imodium or Pepto Bismol safe to take to manage symptoms? -
- trents replied to Julianne101's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms2
Seeking proper diagnosis
Welcome to the forum, @Julianne101! Your experience is exceedingly common in the celiac community. First, regardless of how gluten free the food was in the restaurant experience you described actually started out to be, you have no idea what measures were taken in the cooking, preparation and handling to prevent cross contamination. Sounds... -
- Julianne101 posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms2
Seeking proper diagnosis
I'm new to this forum. My sister was diagnosed with Celiac disease 20 years ago right around the time my 2 year-old daughter developed a swollen belly, prolapsed bowell (constipated), intense sweating, etc. So, my sister suggested maybe it might have something to do with gluten. My daughter's gastroenterologist said he didn't want to put her through an... -
- Wheatwacked replied to glucel's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease20
3 month retest
Growing up I wondered why restaurants always put parsley on the plates when no one ate it. ten grams of parsley sprigs have Vitamin K (phylloquinone)164µg. The RDA of vitamin K is 19+ years male: 120 mcg female: 90 mcg. Maybe your doctor would agree instead of the pills? The USDA Food Data Centra is a good source of nutrition. USDA ... -
- Scott Adams replied to Debstaats's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms4
It sounds like celiac
If you are doing great on a gluten-free diet and see no reason to get a formal diagnosis of celiac disease, then it's perfectly fine for you to just stay gluten-free. In the Europe the current protocol for making a celiac disease diagnosis in children is if their tTg-IgA (tissue transglutaminase IgA) levels are 10 times or above the positive level...
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