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A Vent On Accidental Cc And A Question

mouth

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mouth Enthusiast
mouth
Posted

HEY ALL OMGs think we have been cross contiminating my gluten-free daughter!! Kraft Mac & Cheese is NOT gluten-free, BUT the cheese mix is.. What did we do wrong?? OMGS.. Take the Cheese mix out of the box, and FORGOT to wash hands-- why touched Glutened package and then TOUCHED gluten-free PASTA!!

HOW IS THAT FOR DUMB!!!!!!!!!!!!!

OK for question now--- what company dish washer soap is gluten-free please??? That is another thing I never thought of.. Please help!!!!!

Also, do we have any Celiacs in Alabama?? I am moving (Praying:) the first week of July..... In the Decataur Area...

Thanks much all!

Talk soonest!

LYNN AKA MOUTH :D

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confused Community Regular
confused
Posted

I use electrasol for my dishwasher

paula

Esther Sparhawk Contributor
Esther Sparhawk
Posted

We're using Cascade Complete in our dishwasher. I honestly don't know if it is gluten-free. Does anyone else know? I might have called about it years ago, when we first started the diet, but I can't remember. I would like to hear an update.

Our regular dish soap is Dawn, and I called less than six months ago to get confirmation on that one.

strawberrygm Enthusiast
strawberrygm
Posted

i am in west tennessee, 1 hour from florence alabama.

decatur isnt much further.

  • 2 weeks later...
mouth Enthusiast
mouth
Posted
  • Author
i am in west tennessee, 1 hour from florence alabama.

decatur isnt much further.

not going to alabama now.. friend talked me from coming. so not going there. may possibly be either tampa or lousiana..

thanks for help though

lynn

GlutenGalAZ Enthusiast
GlutenGalAZ
Posted

Mac and Cheese -- cheese packet......

Kraft makes a small 3oz container (like the parmesan cheese container) called Macaroni & Cheese, Cheese Topping. I found it down the aisle with the parmesan cheese items. It is the same orange powder that is in the Mac and Cheese Box. I got mine at WalMart it was about $1.50 ish.

I've used it on top of popcorn and with gluten free noodles to make mac and cheese. I add in a little shredded cheese b/c the powder doesn't seem to want to stick to the noodles all the time.

  • 2 weeks later...
mouth Enthusiast
mouth
Posted
  • Author
Mac and Cheese -- cheese packet......

Kraft makes a small 3oz container (like the parmesan cheese container) called Macaroni & Cheese, Cheese Topping. I found it down the aisle with the parmesan cheese items. It is the same orange powder that is in the Mac and Cheese Box. I got mine at WalMart it was about $1.50 ish.

I've used it on top of popcorn and with gluten free noodles to make mac and cheese. I add in a little shredded cheese b/c the powder doesn't seem to want to stick to the noodles all the time.

THANK YOU!!!!!!!!!!

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Ursa Major Collaborator
Ursa Major
Posted

Hi Lynn, just a little tip on changing size, colour etc. here. In this forum you can't just click on those things and then write, because your text should be in between those brackets, not after them.

Here you have to highlight your text AFTER you type it, and then click on those special features and apply them. Or you click on it, and then insert your text in the right spot, in between the opining and closing brackets.

So, the above should have looked like this (purposely using the wrong brackets, making sure it won't work, so you can see what I mean):

(size="4")(color="#0000FF")THANK YOU!!!!!!!!!!!!(/color)(/size)

Here it is done with the right (square) brackets: THANK YOU!!!!!!!!!!

feedmykids Rookie
feedmykids
Posted

You can buy the Cheese seperate from the mac n' cheese noodles? Hurray!!! It is such a pain to buy a box of macaroni and throw away the noodles just to get the packet (which tastes better than any other kind of powdered cheese!) Thank you!

mouth Enthusiast
mouth
Posted
  • Author
Hi Lynn, just a little tip on changing size, colour etc. here. In this forum you can't just click on those things and then write, because your text should be in between those brackets, not after them.

Here you have to highlight your text AFTER you type it, and then click on those special features and apply them. Or you click on it, and then insert your text in the right spot, in between the opining and closing brackets.

So, the above should have looked like this (purposely using the wrong brackets, making sure it won't work, so you can see what I mean):

(size="4")(color="#0000FF")THANK YOU!!!!!!!!!!!!(/color)(/size)

Here it is done with the right (square) brackets: THANK YOU!!!!!!!!!!

THANK YOU!!!

mouth Enthusiast
mouth
Posted
  • Author
THANK YOU!!!!!!!!!!

Hi,

Ok this is what i do, because i found the same thing, I rinse the pasta and leave it on the side, and mix the mix as if it were the regular kind and then add the pasta last

here i am a cooking dummy put the alloted amount of butter in the pot, add the milk, add the cheese mix and cook an approx low to med heat till all is mixed well, then i put the pasta back in to heat it back up.. what doesnt stick is like a sauce.. mmmmmmm cheese sauce. she loves it.. and so do i....

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    • Scott Adams
      How many grams is there in one slice of wheat bread?

      By Scott Adams · Posted

      The first set of results show two positive results for celiac disease, so at the very least it looks like you could have it, or at the least NCGS.   Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.      
    • Scott Adams
      Confused with test results

      By Scott Adams · Posted

      Elevated tissue transglutaminase IgA (tTG-IgA) levels are highly specific for celiac disease, and they are a key biomarker used in its diagnosis. However, there are some rare instances where elevated tTG-IgA levels have been reported in conditions other than celiac disease. While these cases are not common, they have been documented in the literature. Below are some examples and references to studies or reviews that discuss these scenarios:  1. Non-Celiac Gluten Sensitivity (NCGS)    - NCGS typically does not cause elevated tTG-IgA levels, as it is not an autoimmune condition. However, some individuals with NCGS may have mild elevations in tTG-IgA due to intestinal inflammation or other factors, though this is not well-documented in large studies.    - Reference: Catassi, C., et al. (2013). *Non-Celiac Gluten Sensitivity: The New Frontier of Gluten-Related Disorders*. Nutrients, 5(10), 3839–3853. [DOI:10.3390/nu5103839](https://doi.org/10.3390/nu5103839)  2. Autoimmune Diseases    - Elevated tTG-IgA levels have been reported in other autoimmune conditions, such as type 1 diabetes, autoimmune hepatitis, and systemic lupus erythematosus (SLE). This is thought to be due to cross-reactivity or polyautoimmunity.    - Reference: Sblattero, D., et al. (2000). *The Role of Anti-Tissue Transglutaminase in the Diagnosis and Management of Celiac Disease*. Autoimmunity Reviews, 1(3), 129–135. [DOI:10.1016/S1568-9972(01)00022-3](https://doi.org/10.1016/S1568-9972(01)00022-3)  3. Chronic Liver Disease    - Conditions like chronic hepatitis or cirrhosis can sometimes lead to elevated tTG-IgA levels, possibly due to increased intestinal permeability or immune dysregulation.    - Reference: Vecchi, M., et al. (2003). *High Prevalence of Celiac Disease in Patients with Chronic Liver Disease: A Role for Gluten-Free Diet?* Gastroenterology, 125(5), 1522–1523. [DOI:10.1016/j.gastro.2003.08.031](https://doi.org/10.1016/j.gastro.2003.08.031)  4. Inflammatory Bowel Disease (IBD)    - Some patients with Crohn’s disease or ulcerative colitis may have elevated tTG-IgA levels due to intestinal inflammation and damage, though this is not common.    - Reference: Walker-Smith, J. A., et al. (1990). *Celiac Disease and Inflammatory Bowel Disease*. Journal of Pediatric Gastroenterology and Nutrition, 10(3), 389–391. [DOI:10.1097/00005176-199004000-00020](https://doi.org/10.1097/00005176-199004000-00020)  5. Infections and Parasites    - While infections (e.g., giardiasis) are more commonly associated with false-positive tTG-IgA results, chronic infections or parasitic infestations can sometimes lead to elevated levels due to mucosal damage.    - Reference: Rostami, K., et al. (1999). *The Role of Infections in Celiac Disease*. European Journal of Gastroenterology & Hepatology, 11(11), 1255–1258. [DOI:10.1097/00042737-199911000-00010](https://doi.org/10.1097/00042737-199911000-00010)  6. Cardiac Conditions    - Rarely, heart failure or severe cardiovascular disease has been associated with elevated tTG-IgA levels, possibly due to gut ischemia and increased intestinal permeability.    - Reference: Ludvigsson, J. F., et al. (2007). *Celiac Disease and Risk of Cardiovascular Disease: A Population-Based Cohort Study*. American Heart Journal, 153(6), 972–976. [DOI:10.1016/j.ahj.2007.03.019](https://doi.org/10.1016/j.ahj.2007.03.019)  Key Points: - Elevated tTG-IgA levels are highly specific for celiac disease, and in most cases, a positive result strongly suggests celiac disease. - Other conditions causing elevated tTG-IgA are rare and often accompanied by additional clinical findings. - If celiac disease is suspected, further testing (e.g., endoscopy with biopsy) is typically required for confirmation. If you’re looking for more specific studies, I recommend searching PubMed or other medical databases using terms like "elevated tTG-IgA non-celiac" or "tTG-IgA in non-celiac conditions." Let me know if you’d like help with that!
    • MaryMJ
      Water filters and gluten

      By MaryMJ · Posted

      I called zero water and they state their filters do not contain gluten or gluten containing ingredients. 
    • trents
      What should I do with these test results?

      By trents · Posted

      I agree. Doesn't look like you have celiac disease. Your elevated DGP-IGG must be due to something else. And it was within normal at that after your gluten challenge so it is erratic and doesn't seem to be tied to gluten consumption.
    • Jack Common
      How many grams is there in one slice of wheat bread?

      By Jack Common · Posted

      Hello! I want to share my situation. I had symptoms like some food intolerance, diarrhea, bloating, belching one year ago. I thought I could have celiac disease so I did the blood tests. The results were ambiguous for me so I saw the doctor and he said I needed to do tests to check whether I had any parasites as well. It turned out I had giardiasis. After treating it my symptoms didn't disappear immediately. And I decided to start a gluten free diet despite my doctor said I didn't have it. After some time symptoms disappeared but that time it wasn't unclear whether I'd had them because of eliminating gluten or that parasite. The symptoms for both are very similar. Giardiasis also damages the small intestine. The only way to check this was to start eating bread again as I thought. Now about my results.   These are my first test results (almost a year ago) when I had symptoms: The Tissue Transglutaminase IgA antibody - 0.5 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) The Tissue Transglutaminase IgG antibody - 6.6 U/ml (for the lab I did the tests 0.0 - 3.0 is normal) Immunoglobulin A - 1.91 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) IgA Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) IgG Endomysial antibody (EMA) - < 1:10 titer (for the lab I did the tests < 1:10 titer is normal) Deamidated gliadin peptide IgA - 0.3 U/ml (for the lab I did the tests 0.0 - 6.0 is normal) Deamidated gliadin peptide IgG - 46.1 U/ml (for the lab I did the tests 0.0 - 6.0 is normal)   Then I didn't eat gluten for six months. Symptoms disappeared. And I started a gluten challenge. Before the challenge I did some tests. My results: The Tissue Transglutaminase IgG antibody - 0.5 U/ml (for the lab I did the tests < 20 U/ml is normal)) Deamidated gliadin peptide IgG - 28 U/ml (for the lab I did the tests < 20 U/ml is normal)   During the challenge I ate 6 slices of wheat bread. After the challenge my results are: The Tissue Transglutaminase IgA antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) The Tissue Transglutaminase IgG antibody - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.31 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgA - 2.0 U/ml (for the lab I did the tests < 20 U/ml is normal) Deamidated gliadin peptide IgG - 2.13 U/ml (for the lab I did the tests < 20 U/ml is normal)   To be sure I continued consuming gluten. I ate a lot each day. Two months after I did the tests again. My results I got today are: The Tissue Transglutaminase IgA antibody - 0.7 U/ml (for the lab I did the tests < 20 U/ml is normal) Immunoglobulin A - 1.62 g/l (for the lab I did the tests 0.7 to 4 g/l is normal) Deamidated gliadin peptide IgG - 25.6 U/ml (for the lab I did the tests < 20 U/ml is normal)   Nowadays I didn't have any symptoms except tiredness but I think it's just work. I think it was this parasite because two years ago, for example, and before I didn't have these symptoms and I always ate gluten food. But I'm still not sure especially because the Deamidated gliadin peptide IgG results are sometimes high. What do you think? @Scott Adams
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