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apprehensiveengineer

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

Everything posted by apprehensiveengineer

  1. apprehensiveengineer
    I'm not sure that I would consider the suggestion that food residues (including gluten) may be left in porous or scratched materials is anecdotal in the true sense. There is lots of evidence that it is extremely difficult to truly clean residues from porous materials of, or materials that have lots of pitting/scratches. It is recommended by most national...
  2. apprehensiveengineer
    @MikeMacKay I'm not 100% sure Jones Soda is gluten-free. They certainly don't advertise it as such (meaning that there's no guarantee that it is). I can't seem to find an ingredient list for anything on their site, but I wouldn't be surprised if some of their flavours contained barley malt (and thus possibly some CC on other flavours?). Barring...
  3. apprehensiveengineer
    @MikeMacKay Last I checked, the dream bar uses gluten-free rice crisp cereal (no barley malt). It does contain a lot of milk ingredients, which might upset your stomach if you have issues with lactose/dairy. You could be ultra sensitive (I am and can't eat most processed gluten-free foods), but I think this product is relatively safe, being that it is...
  4. apprehensiveengineer
    My family is British/Irish, so I was doomed ?. Every meal involved some sort of bread/baked good side. RIP cultural event participation. The closest I could get to an answer on relative severity of reactions between the different grains was that the different HLA genes result in the immune system recognizing different parts of the proteins. So, I suppose...
  5. apprehensiveengineer
    That's very interesting. I have personally noticed that I seem to be much more sensitive to barley as well. Beer-related CC is the bane of my existence. I stopped drinking beer (which I loved!) long before I was gluten-free because I noticed that I would get tremendously ill every time I drank beer, but not other alcoholic beverages. I did sort of notice...
  6. apprehensiveengineer
    Of the five celiacs I know who are not super careful/compliant with their diet, all have suffered major life-altering consequences: - 1 had to have part of their intestine removed, spent 6 months in hospital on a liquid-only diet - 1 had to take a year off work due to neurological issues - 1 had to take a year off school due to various symptoms ...
  7. apprehensiveengineer
    @vvicin02 Glad to help. Don't feel bad - I didn't know any of this stuff in the beginning either. All the doctor said was "don't eat gluten." Correct in essence, but lacking in some very important details. Unfortunately, this is all most people receive. Initially, I thought that as long as I replaced all the obviously gluten-containing foods from...
  8. apprehensiveengineer
    I am a young adult who no longer lives at home, but who visits over Christmas/other holidays for short periods. I was not gluten-free until university, and so my case is perhaps a bit similar to your daughter's. It is much less stressful to make the entire home gluten-free(ish) when I am home. My parents care, but it is hard for them to completely recalibrate...
  9. apprehensiveengineer
    Be cautious about Bob's Red Mill oats... they use optically sorted oats, which is a less reliable method for obtaining gluten-free oats (basically they "pick out" the wheat/barley pieces that might be mixed in, but success may not be 100%). If you google Gluten-Free Watchdog, she has a list of companies that sell/use purity protocol oats (oats grown separate...
  10. apprehensiveengineer
    You don't need to stay away from milk necessarily. Some people are lactose intolerant, and it is a bit more common celiac disease because of the damage that has occured in your small intestine (where your body makes lactase). Lactose intolerance happens when your body doesn't make the enzyme to break down lactose (a milk sugar). When undigested sugars hit...
  11. apprehensiveengineer
    Technically, only wheat contains gluten - and only when water is added to it (smaller proteins called gliadin and glutenin bind to form gluten in presence of water). Persons with celiac disease react to prolamins in some grains such as gliadin, hordein (barley), secalin (rye), and possibly avenin (oats). The term "gluten-free" is a bit of a misnomer...
  12. apprehensiveengineer
    Did your doctors rule out celiac disease definitively? To do so, you need to have negative serology (while eating gluten), negative biopsy (while eating gluten), and negative HLA DQ type. The essential part of NCGS is that is is... non-celiac, ie. celiac disease must be ruled out definitively. Simply lacking a celiac disease diagnosis is not the same as the...
  13. apprehensiveengineer
    This is a point that gets overlooked a lot. There is no study that exists that defines 20 ppm as "safe." It's not the gluten concentration that matters. There is nothing special about the number 20. The FDA chose 20 ppm to align with existing EU standards, and because it would strike the correct balance between pleasing companies (stricter standards cost...
  14. apprehensiveengineer
    I do mostly eat potatoes, rice, beans, plantains, some quinoa for carbs. I do eat gluten-free bread, but I only buy from smaller local bakeries. Oats are definitely a minefield at this time. It is a place where commercial interests have outstripped scientific knowledge IMHO - even the most optimistic studies recommend that celiacs eating oats be monitored...
  15. apprehensiveengineer
    No. Lol. If Round-up was a major cause of celiac disease, then there would have been no celiac disease prior to its invention. FYI - organic farming still uses pesticides, many of which are objectively more harmful in the short and long-term than Round-up. Either way, the amount of pesticides that end up on your food is so slight that you would have...
  16. apprehensiveengineer
    I have HS. It started around the same time as the DH lesion started (early 20s), and has improved upon the GFD. When I poison myself, I get the rash and I get armpit abscesses. Always together. Since being on a GFD, I have not had to have any abscesses drained. I actually suspect that DH and HS are the same thing - several studies have indicated that...
  17. apprehensiveengineer
    I just checked and it seems that they don't distribute in the US, which is unfortunate (though predictable given the political/economic context of dairy). If you ever come to Canada, you'll have good luck in almost any big box grocery store or convenience store - it's a pretty basic/cheap brand of ice cream. Breyer's has a lot of gluten-free products...
  18. apprehensiveengineer
    @Fbmb I think I would agree with your take. I think a lot of companies want to profit from being able to slap on health halo terms (such as gluten-free, vegan, low ___, non-___) without actually doing the work required to ensure that these statements are entirely factual. Many (most) companies outsource manufacturing to the lowest bidder. Based...
  19. apprehensiveengineer
    "Made on shared equipment" is a voluntary statement, meaning that lots of companies do this but don't disclose it. Assuming you mean GFCO certified (there are several organizations that provide 3rd party certification), then yes, they allow this practice. I once contacted a company about a problem with a GFCO certified product - I found a "corn chip...
  20. apprehensiveengineer
    Unfortunately, yes. Most nuts are contaminated because of shared lines - stuff like granola, pretzels, trail mixes with soy sauce in them etc. is likely being packed on the same surface. I would not eat shelled nuts unless they have a gluten-free label on the package. I live in Canada, and there is only one (or two) brands of gluten-free labelled nuts...
  21. apprehensiveengineer
    And I'm very very sure that dietary fibre is not known to cause rashes or weeks of exhaustion. It drives me nuts that a one line of speculation in the discussion section of a paper got blown up as a convenient means to dismiss ALL apparent averse reactions to pure oats, when there is evidence that such an immune response is possible from a mechanistic...
  22. apprehensiveengineer
    Cheerios are made from oats. Yes, technically allowed, but oats as an ingredient in gluten-free food is a bit of a can of worms currently. I wrote a post a few days ago that might be useful on the topic of oats in gluten-free foods. Some celiacs react to oats in the same way they do wheat, barley, and rye. No one has established for sure how many due...
  23. apprehensiveengineer
    Gluten-Free Watchdog has done a few Q&As recently explaining the nuances of labeling and testing of gluten-free oats: https://www.glutenfreewatchdog.org/news/oats-and-the-gluten-free-diet-qa-part-1/ https://www.glutenfreewatchdog.org/news/oats-and-the-gluten-free-diet-qa-part-2/ To summarize, avenin (the protein in oats) seems to trigger...
  24. apprehensiveengineer
    I can't eat Daiya products because I am allergic to pea protein and soy (both legumes). Daiya uses pea protein heavily in their products. I would not have known I was allergic to pea protein, except that this was one of the panel test items that was included by the allergist I saw. I despise peas and so never ate them, and pea protein is not a common...
  25. apprehensiveengineer
    If you have dermatitis herpetiformis (DH), Benadryl won't help... much. I used to rely heavily on Benadryl pre-gluten-free, but I would suspect its main benefit is that it knocks you out. If you are medicated towards unconsciousness, you can't notice the itch! (Achieved similar effects with alcohol, which I would also not recommend). If you've not been...
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