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I have been diagnosed with Microscopic Colitis (LC) for quite a few years, so I have been gluten-free and DF. I would like to get tested for Celiac Disease because of the possibility of cross contamination and colon cancer. And if you were hospitalized and didn't have a celiac diagnosis you could not get gluten-free food, I don't know if that is true or not. Also because there is chance of colon cancer so I want to know if I have Celiac Disease and need to be on very restrictive diet. The only testing I did was a sigmoid scope and Enter Lab but no gene testing. I know I can go back to eating gluten for a few months, but I would worry you would have to stay home for the few months while getting gluten. What other options do I have? Should I do the gene testing? Maybe through Entero Lab? Any other tests? How important is it to have Celiac diagnosed? Thank you! Barb
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Take it easy! I was just prompting you for some clarification. In the distillation process, the liquid is boiled and the vapor descends up a tube and condenses into another container as it cools. What people are saying is that the gluten molecules are too large and heavy to travel up with the vapor and so get left behind in the original liquid solution. Therefore, the condensate should be free of gluten, no matter if there was gluten in the original solution. The explanation contained in the second sentence I quoted from your post would not seem to square with the physics of the distillation process. Unless, that is, I misunderstood what you were trying to explain.
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No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab? If not, saying you don't understand is one thing anything else can be dangerous to others.
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The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene.
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@Mynx, you say, "The reason this is believed is because the gluten protein molecule is too big to pass through the distillation process. Unfortunately, the liquid ie vinegar is cross contaminated because the gluten protein had been in the liquid prior to distillation process." I guess I misunderstand what you are trying to say but the statements in those two sentences seem to contradict one another.
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