-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Support Our Content
Leaderboard
-
July 26 2011
2 reputation points
July 25 2011
4 reputation points
3 reputation points
2 reputation points
July 24 2011
4 reputation points
3 reputation points
2 reputation points
July 23 2011
2 reputation points
1 reputation point
1 reputation point
July 22 2011
5 reputation points
4 reputation points
3 reputation points
July 21 2011
2 reputation points
2 reputation points
2 reputation points
July 20 2011
2 reputation points
2 reputation points
2 reputation points
July 19 2011
5 reputation points
2 reputation points
-
Popular Contributors
-
Celiac.com Sponsor (A19):
-
Member Statistics
-
Celiac.com Sponsor (A20):
-
Forum Statistics
-
Total Topics121.4k
-
Total Posts1m
-
-
Celiac.com Sponsor (A22):
-
Who's Online (See full list)
- There are no registered users currently online
-
Celiac.com Sponsor (A21):
-
Upcoming Events
-
Posts
-
-
Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain, neuropathy and muscle, jaw pain, the stomach issues , Horrible anxiety and confusion?? I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen?? I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ?? Thank you
-
By Scott Adams · Posted
The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat. -
Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
-
By Tammy Pedler · Posted
As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have..
-
Important Information
NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.
