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RMJ

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

Everything posted by RMJ

  1. RMJ
    That is a very high antibody level! It is going to take a while to come down to normal, so she will still have those anti-self antibodies trying to do damage for a while. Four weeks gluten free is not very long. It is unfortunately fairly normal for gastroenterologists to not be terribly helpful in the healing from celiac disease. I hope you can find...
  2. RMJ
    How long have you been gluten free? If you have additional tests done while gluten free you could get false negative results.
  3. RMJ
    I gave a caution but was hoping the research had found the range used by that lab.
  4. RMJ
    Please be careful with interpretation if there wasn’t a reference range included. The units are not absolute, so each manufacturer makes their own range. Sometimes negative is 0-3, sometimes 0-19, from what you’ve seen sometimes 0.0 to 0.4 . . .
  5. RMJ
    Interesting. Thanks for posting.
  6. RMJ
    Total IgA is reasonable. I don’t know why the doctor ordered total IgG. Hopefully actual celiac results will be available soon!
  7. RMJ
    Both of the posted tests have units of mg/dL (milligrams per deciliter). Those are total IgG and IgA, NOT celiac antibodies. Celiac antibodies don’t have units of weight per volume.
  8. RMJ
    This result is just looking at total IgG, one type of antibody, but not to any specific antigen. This test is not looking for celiac disease. The celiac disease results are not listed, they are pending. I’m a little surprised this was ordered. Doctors often order a total IgA test, since the most common antibodies increased in celiac disease are in t...
  9. RMJ
    When I was in college I majored in nutrition science but did not want to be a dietician. I didn’t want to advise people on how to eat and find out the science changed and I’d been giving them bad advice!
  10. RMJ
    I don’t know about the certifier for these croissants, but the FDA allows wheat starch in foods labeled gluten free, if the product meets the 20ppm limit for gluten. However, it must have this statement on the product: “The wheat has been processed to allow this food to meet the Food and Drug Administration (FDA) requirements for gluten-free foods.” ...
  11. RMJ
    Gluten free flour blends can be very different and make big differences in how a baking recipe comes out. I usually have better luck when I use recipes from the company that makes the flour.
  12. RMJ
    I’m sure I’ve heard that there is no gluten or wheat in injectables. I just searched the FDA inactive ingredients database for gluten, wheat, barley, and rye. None are listed as being used in injectables. Wheat starch can be used in tablets.
  13. RMJ
    I don’t see it on this page of the Pepsico website, but sometimes manufacturers say on their websites to check the label on the actual lot of product in question. Ah, here it is on the barbecue crisps page: Lays baked crisps barbecue flavored On the earlier page I linked, I see that barbecue crisps are listed as gluten free, but not barbecue c...
  14. RMJ
    So sorry, forgot the link! Pepsico gluten free products
  15. RMJ
    Here is a list of gluten free foods on the Pepsico website (manufacturer of Doritos) and it does not include Doritos. So best to assume they are NOT gluten free.
  16. RMJ
    It’s been years since I bought Doritos, I see they all seem to have flavors now. They used to just make a tortilla chip. The company Late July makes certified gluten free tortilla chips. Their nacho cheese flavor is very close to what I remember the Doritos nacho cheese chips tasting like! But they are expensive.
  17. RMJ
    If a manufacturer labels some foods gluten free but not all, I do NOT eat the ones that aren’t labeled gluten free. Even if the ingredients look ok, it probably means that there is some chance of contamination somewhere, for example from shared equipment. I really appreciate it when manufacturers are this careful with their labeling! As t...
  18. RMJ
    I understand that evaluation of processes, procedures and raw materials is important. In the pharmaceutical industry where I worked for over 40 years there is a saying that one can’t test quality into a product at the end. However, I think any reasonable consumer would think that if a product is labeled as certified gluten free, that each lot of product w...
  19. RMJ
    That may be too extreme, it would probably keep companies from testing! Pharmaceutical companies don’t release their CoAs to anyone who asks.
  20. RMJ
    I’m beginning to think that gluten free certification is mainly marketing also. From what I can find online it is difficult to know how much testing is done.
  21. RMJ
    I used to develop products with the type of technology used in these tests. It is definitely possible to have false positives if there is not enough protein to stop non-specific binding. However, in this case that has certainly NOT been proven. It’s just one possibility. Contamination with gluten is the other possibility!
  22. RMJ
    I just looked at Labcorp, they sure have a number of different celiac panels! You’ve had the total IgA tested before so there isn’t much value in retesting that. You don’t have a deficiency. The panel you ordered for yourself is missing one important test, DGP- IgA. I would get a panel that included that (along with tTG-IgA, tTG-IgG and DGP-I...
  23. RMJ
    Here is some information on SCS. It says they will prescribe a testing schedule, but doesn’t say how they determine the schedule. SCS gluten free certification overview This mentions auditor supervised testing: SCS certification
  24. RMJ
    Here is information about another certifying organization, NSF. If one scrolls to the bullets in the NSF Gluten-Free certification section, it looks like each lot is tested for gluten. Their limit is 15ppm, which is below FDA requirements but higher than some other certifying organizations. NSF
  25. RMJ
    My TTG IgA came down pretty quickly. The DGP IgA took a while to become normal and took me getting more and more strict about my gluten free diet since I don’t get obvious symptoms from gluten. When eating processed foods I started with foods with no gluten ingredients, then went to foods that were labeled gluten free, then foods that were certified gluten f...
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