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- LeeRoy83 posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms0UK Member Looking For Help - Recent Test
Hi Guy. Just after a little information understanding my recent bloods screening for Celiac. I’m based in the UK. I have suffered on and off with what was thought to be IBS since my early 30’s. I’m 40 now. Usually morning cramps with an urgency to go with loose stool. I’d have flare ups like this for months then they’d stop. That was my norm. However ... -
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- xxnonamexx posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms0Elimination diet think I may be Gluten tolerant next steps to get tested? Questions
47yr male. Three years ago I had a colonoscopy b/c I had stomach issues. Results were fine and haven't had issues until this past mid February I noticed more stomach issues. I went to dr. for physical and everything was fine. I explained my issues and he thought maybe a case of IBS. a few weeks later I felt something was off and decided to eliminate gluten... -
- Scott Adams commented on Jefferson Adams's article in Gluten-Free Foods & Beverages2Is tomato paste gluten-free and safe for people with celiac disease?
It’s understandable to feel anxious about staying gluten-free while traveling, but with some preparation, you can enjoy your trip safely. In Spain, gluten-free awareness is growing, and many restaurants (especially in tourist areas like Benidorm) label allergens—look for "sin gluten" (without gluten) or ask staff about "alérgenos." Stick to naturally glut...- celiac disease
- gluten-free
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- Scott Adams replied to Deb67's topic in Gluten-Free Foods, Products, Shopping & Medications4
is Kirkland Imported French Brie gluten free?
This is great info, so thanks for sharing it. I had no idea Costco provides this service, yet I've been a member for over two decades. In the United States, all food manufacturers, including any that ship foods for sale in the USA, are required to comply with the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004, which mandates clear...
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Hi Guy. Just after a little information understanding my recent bloods screening for Celiac. I’m based in the UK. I have suffered on and off with what was thought to be IBS since my early 30’s. I’m 40 now. Usually morning cramps with an urgency to go with loose stool. I’d have flare ups like this for months then they’d stop. That was my norm. However recently after a stomach bug, the lower abdominal cramps, loose stool, more intestinal gas and crazy loud gurgling digestion sounds have ramped up. So I went to the GP who ran a full set of blood tests including the celiac screening. Everything came back perfect for the bloods apart from the celiac which shows - 4.37 g/lIgA Tissu transglutaminase IgA lev can somebody help me understand the numbers? I can’t seem to define what normal ranges are. It just says abnormal and arrange follow up with GP, which will likely be next week. -
By xxnonamexx · Posted
47yr male. Three years ago I had a colonoscopy b/c I had stomach issues. Results were fine and haven't had issues until this past mid February I noticed more stomach issues. I went to dr. for physical and everything was fine. I explained my issues and he thought maybe a case of IBS. a few weeks later I felt something was off and decided to eliminate gluten from my diet for 3 weeks and I feel much better. Every morning I have oatmeal and sometimes after eating or a couple hours later need to go to bathroom. I since switched to gluten-free oatmeal and no issues. I used to have whole wheat bread for lunch 5 days a week and no issues. But since eliminated it from my diet. I know in order to get a blood test for gluten sensitivity I need to add gluten back to my diet. I heard I would need to add it back for 6 weeks. MY question is can I just add 1 whole wheat slice a day for 6 weeks before my blood test? Do I need to add more gluten back to my diet for the exam to get proper results. I think I can handle 2 slices of whole wheat bread for 6 weeks without any issues. I have read about gluten and learning about people have been gluten-free for a few years and the mill/villi grew back in their small intestine and they can handle gluten again. I also read your small intestine can heal itself back but it doesn't mean go back to eating gluten. Can you have a minor sensitivity to gluten is that such a thing? Thanks. -
By Scott Adams · Posted
This is great info, so thanks for sharing it. I had no idea Costco provides this service, yet I've been a member for over two decades. In the United States, all food manufacturers, including any that ship foods for sale in the USA, are required to comply with the Food Allergen Labeling and Consumer Protection Act (FALCPA) of 2004, which mandates clear labeling of major food allergens, including wheat, to protect consumers with allergies. Under this law, manufacturers must explicitly list wheat as an ingredient if it is present in the product, either in the ingredient statement or through a separate "Contains" statement (e.g., "Contains wheat"). This regulation helps individuals with celiac disease or wheat allergies avoid potentially harmful ingredients. FALCPA covers all packaged foods sold in the U.S., ensuring transparency and safety in food labeling while holding manufacturers accountable for accurate allergen disclosure. Failure to comply can result in regulatory action by the FDA, including product recalls or penalties. While the Food Allergen Labeling and Consumer Protection Act (FALCPA) requires clear labeling of major food allergens like wheat, it does not include barley in its list of mandated allergens, despite barley containing gluten, which can be harmful to individuals with celiac disease or gluten sensitivity. Since barley is not classified as a top allergen under FALCPA, manufacturers are not required to highlight it in allergen statements or use a "Contains" label, even though it poses risks similar to wheat for some consumers. Instead, barley may be listed under its common name (e.g., "barley malt" or "malt extract") in the ingredient list without additional emphasis. This regulatory gap means that individuals avoiding gluten must carefully scrutinize ingredient lists, as barley-derived ingredients can be less obvious than wheat. Advocacy groups continue to push for stricter gluten-related labeling, but currently, only wheat—not barley or rye—is subject to FALCPA’s allergen disclosure requirements. In general, this means that everyone with celiac disease should learn to read ingredient labels to be safe. The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. -
i really like Breyers ice cream and it used to have a label saying gluten free? is it still gluten free does anyone know i was wondering if the French Vanilla Black Cherry Napoleon are still gluten free the label not on it anymore
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