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Recent Activity
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- Matt13 replied to Matt13's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease2
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- Scott Adams replied to julie falco's topic in Gluten-Free Foods, Products, Shopping & Medications1
NEED TO READ ALL LABELS (FRONT & BACK)
Products can be both gluten-free AND made in a facility that produces wheat products. Why are you assuming that this product isn't gluten-free? -
- Scott Adams replied to Matt13's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease2
Cross-contamination?
No, small amounts of cross-contamination won't instantly cause villi damage. In fact the protocol for getting an endoscopy for celiac disease requires people to eat at least 2 slices of wheat bread per day for 2 weeks before the procedure, otherwise any damage done might not be detected. Small amounts of gluten on a daily basis, however, may lead to severe... -
- Scott Adams replied to badastronaut's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms1
Still unsure.....
It sounds like you're navigating a challenging and frustrating situation, and it's understandable why you'd seek clarity. Based on what you’ve described, it’s possible to have gluten sensitivity without the hallmark villous atrophy seen in celiac disease. This condition is often referred to as non-celiac gluten sensitivity (NCGS). Unlike celiac disease, NC... -
- Scott Adams replied to Matt13's topic in Gluten-Free Foods, Products, Shopping & Medications7
Certified gluten free oats
Gluten-free oats can cause villous atrophy in people with celiac disease who are sensitive to oats (~10% of celiacs). While oats are naturally gluten-free and often safe for most individuals with celiac disease, a small percentage of people with the condition are sensitive to avenin, a protein found in oats that is structurally similar to gluten. For these...
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