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kareng

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by kareng

  1. kareng
    Sometimes I use International Delight. Or the vanilla coconut milk one from So Delicious
  2. kareng
    Don’t stop eating gluten until you are tested for Celiac. You can’t be tested for Celiac unless you are on a regular gluten diet.
  3. kareng
    If he is eating gluten regularly, then you can get a blood test.
  4. kareng
    I think that’s pretty common when glutened.
  5. kareng
    It was in reply to someone that said if they think they react- then it contains gluten. With that same way of thinking - I don’t react so it doesn’t contain gluten. the fact is, if I stopped consuming everything someone on here insisted they had a gluten reaction to- there would be nothing to eat or drink. Wine is considered safe and gluten fre...
  6. kareng
    What country are you in? I think it’s hard to get in the US. Maybe try Amazon?
  7. kareng
    You may need to bring all her food. But I would contact hospital admin and the legal dept and make a fuss.
  8. kareng
    A butterfly rash on lupus is on the face. Please stop throwing out wild theories! She did not mention a butterfly rash on her face.
  9. kareng
    Them go to a dermatologist and get it biopsied next to a fresh lesion. Then you will know.
  10. kareng
    Here is an explanation from the group that certified the Barilla pasta at <10 ppm “. If you were eating products that were contaminated with gluten at some ppm level greater than zero, then it’s true that the more of those products you ate, the more gluten you would be ingesting. A study from the University of Maryland Center for Celiac Res...
  11. kareng
    I think you have a misconception of how parts per million work. It is a percentage not an addition thing. Also, if you ate any gluten today, it’s not still in your small intestines tomorrow. So it doesn’t add up over time. I use Barilla and have had no issues . Also - to get the certification they get - they have to test the products and...
  12. kareng
    If you have been diagnosed with DH, are you strictly gluten-free? Wouldn’t you old medical records show that you had the skin biopsies and the results were DH? You may have to take you biopsy and pathology report to a dermatologist to get some help. Because DH should go away gluten-free , but sometimes people need a short course of a drug called Dapsone t...
  13. kareng
    I don’t know what country this is in. Most deli meat in the US is gluten-free but you have to be careful about slicers at the deli counter if there is one that is not gluten-free.
  14. kareng
    It sounds like they did a legit medical test for Celiac. But sometimes they do other tests, so I can’t be certain. It depends on how high it is. Sometimes a slight positive is caused by some other medical issue.
  15. kareng
    Actually , that’s seems to be a myth, too. It’s usually just the gypsum and water over a paper tape- that may have fiberglass strings in it. Of course, everyone should wear a dust mask when sanding it just to keep it out of your lungs.
  16. kareng
    I have primed drywall often and have no problem. I am not even sure if your dry wall has any wheat in it. I called once on some that we had & he read all the ingredients and nothing about wheat or straw. The main ingredient is gypsum which is a rock. They might add a fiber but it’s usually paper/ saw dust type stuff.
  17. kareng
    So true!
  18. kareng
    Yes. They can do some blood work to see if you are low in things. The fact is, when the guy heals, you shouldn’t need as much or any supplementation different than anyone else. So some doctors won’t do them right away. They figure- wait a few months and see what you are able to absorb - unless something is very very low right now.
  19. kareng
    If you have DH, you have Celiac. https://www.cureceliacdisease.org/faq/how-is-dermatitis-herpetiformis-dh-diagnosed/ “...It’s not necessary to perform an intestinal biopsy to establish the diagnosis of celiac disease in a patient with DH; the skin biopsy is definitive. ....”
  20. kareng
    I think where the gluten comes in is at processing. If they use a flavoring on some nuts that has gluten and don’t clean well. I really wonder if nuts are really gluten cc’d as much as these manufacturers say. I wonder if it isn’t often a CYA sort of legal statement. But in the shell should be fine. I often buy at farmers markets from people who grow ...
  21. kareng
    Just an FYI - blue cheese is gluten free. It is seldom ever grown on wheat and even for the expensive kind that might be, it tests gluten-free.
  22. kareng
    All I am telling you is what has happened with some of the previous posters. Not everything is about gluten. Sometimes people ignore other issues they could have fixed. But, if you or anyone else is extra sensitive, you will not be able to eat processed foods- that includes things like Kind bars, canned or frozen vegetables, certainly not that gluten...
  23. kareng
    testing them at <10 ppm does not mean they have 9 ppm! There hasn’t been an accurate test for “0” yet. what I have found, over the years, it that these people who think they react to 1ppm, actually have some other issue. Sometimes it’s something serious like MAST cell disease. Sometimes it’s something as silly as a stomach virus they caught fr...
  24. kareng
    Not sure what “ Punnacle” is so I won’t go by that. Read the ingredients - in the US sand many other countries, wheat has to be clearly labeled . One way will be “ modified wheat starch” or “ modified starch ( wheat)
  25. kareng
    I would never trust any hospital around here to feed me gluten-free. They can’t figure out low carb for a diabetic - just left dessert off the tray, still had a big bread, potatoes, fruit juice & fruit in 1 meal. Low sodium diet meant they didn’t put salt packet on the tray. Can’t imagine what they would do to a gluten-free meal!
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