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trents

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

Everything posted by trents

  1. trents
    With COVID-19 distancing in place this may seem like an untimely suggestion but have you looked into a Celiac Disease support group? Your husband's attitude about this is one that Celiacs are no stranger to. But it's tougher when you get it from your spouse. I may be guilty of reading between the lines here because you didn't use the work "nag" but if...
  2. trents
    This true of any number of ingredients included in prepackaged gluten-free foods. Because celiac disease introduces dysfunction into the immune system, Celiacs tend to develop sensitivities and allergies to other non gluten ingredients. But the specifics will be different for everybody.
  3. trents
    In the U.S., McDonald's formerly used a dedicated fryer for their fries which were at that time touted as gluten-free. I believe that has changed.
  4. trents
    Also, ask if the meat patty is cooked on the same grill as their other food products that would contain gluten, like pancakes for instance or French toast.
  5. trents
    Don't rule out intolerance or allergies to other ingredients in gluten free prepackaged food. Many celiacs find they cannot do dairy or soy, for instance. Damage to the SB creates "leaky gut" syndrome that allows protein molecules to get into the blood stream that are normally too large to pass through and this tends to trigger new allergies. The aging...
  6. trents
    "While these results are encouraging for patients with celiac disease, the authors caution that potential side effects limit the use of tofacitinib to refractory disease only." 1. The percentage of celiacs with refractory disease is probably pretty low. 2. I'm assuming that this med in some way, like all RA drugs I know of, is an immunosuppressant...
  7. trents
    "Must" may be too strong. Depends on the standards the the company applies to "Gluten Free". Much of it likely would meeting standards full certification if it were tested. Bob's Red Mill, for instance, uses their own ELISA testing standards to apply "Gluten Free" labels to the products they sell and they claim the standards are very strict. But they do not...
  8. trents
    For me, the nausea, emesis and diarrhea happen reliably 2-3 hours after consuming a significant amount of gluten, like 2-3 wheat biscuits that I ate by mistake because they looked no different than the gluten-free ones my wife made for me. This makes sense to me because that is about how long it takes for the contents of the stomach to move to the small bowel...
  9. trents
    The title of the article is: "Is Hydrolyzed Vegetable Protein Gluten-Free and Safe for Celiacs?" Not sure how we got onto this dairy rabbit trail but can we get back on track?
  10. trents
    Except for the smelling changes, everything you list is common with Celiac Disease/Gluten Sensitivity. Changes in sense of smell is also a well-documented symptom of COVID--19.
  11. trents
    Whey and and casein are naturally found in dairy products. But yes, they are isolated and concentrated in some products such as protein powders and health shakes. It is not uncommon for Celiacs to be intolerant to dairy or have other reactions to it but that doesn't mean these things are bad for everyone. Dairy is packed with nutrition and is a good...
  12. trents
    No, I wasn't insulted at all. I know you better than that by now and realize you would not poke at any social/ethnic class. Your comment just struck me as Hollywood-generated stereotypical. There are other good sources of niacin besides grains that most Southerners, even back then should have had access to and would likely have been a part of their diet such...
  13. trents
    CL, I read the article you linked but let me challenge you on one statement you made: "Most of the fortification in the US was ramped up because of the war. Young enlisted men were not healthy. Poor and uneducated Southerners lived on corn . . . " The article you linked does indicate malnutrition was an issue with many young enlistees. Here is the...
  14. trents
    We all know that one concern we have when eating gluten-free is missing the vitamins that are added to the wheat flour used in mainstream bread and pasta products. These four used in these mainstream products has been "fortified" for many years with some key B vitamins. Why isn't this being done in the gluten-free food product manufacturing world? Surely...
  15. trents
    https://www.amazon.com/gp/product/B01J4OUZBG/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
  16. trents
    Whey is a dairy product, not from plants I think.
  17. trents
    I don't disagree with you at all, Gemini. But I was addressing the minority of Celiacs who seem for whatever reason to much more sensitive to small amounts of cross contamination. I hear you though. A person can go nuts trying to eliminate all gluten molecules in their lives. And I also believe you are probably correct in that for many of these folks the...
  18. trents
    Welcome Emshultz! There are other medical conditions that can cause elevated Ttg. "According to the University of Chicago Celiac Disease Center there are other diseases that can cause elevated TTG antibodies, including Type 1 diabetes, Hashimoto’s thyroiditis, inflammatory bowel disease, and autoimmune liver disease." http://www.jessicamaddenmd.c...
  19. trents
    I'm not sure that being produced in a dedicated facility insures that there will be no gluten contamination, unless that manufacturer takes it a step further and only uses ingredients that have been tested and proven to meet the gluten free standard. I'm sure it is difficult to police your suppliers of raw ingredients so the bottom line is the is still the...
  20. trents
    I found this very interesting with regards to the terminology used in gluten-free food labeling. Apparently, Bob's Redmill has an in-house ELISA standard they use when they label a product "Gluten Free" and another standard when they use a "Certified Gluten Free" label. The latter meets the standards of the Gluten Free Certification Organization. They do...
  21. trents
    "Certified Gluten Free" is not the same as "Gluten Free" or "Naturally Gluten Free", necessarily that is. Certified Gluten Free means it has actually been tested and proven to be gluten-free. This is the safest option. Gluten Free or Naturally Gluten Free often means only that no Gluten Free ingredients are intentionally included. These latter two do...
  22. trents
    I never got the impression that you were not making a sincere effort to follow the gluten-free diet. It just seemed to me that there were still some gaps in your awareness of how gluten turns up in processed food products, meds and supplements.
  23. trents
    Second what Gemini is saying, particularly about the oats. Certified gluten-free oats are available from companies like Bob's Red Mill. Having said that, there is data out there suggesting that about 10% of Celiacs react to oat gluten (all cereal grains have a form of gluten but not all gluten is toxic) the same way they do wheat/barley/rye gluten, though...
  24. trents
    Thanks for the clarification, CL.
  25. trents
    It also needs to be said the endoscopy/biopsy of the small bowel is still the gold standard for diagnosing celiac disease. Your doctor was well within protocol in prescribing this procedure. And if there had not been an endoscopy/biopsy done then you would have nothing to compare it to should you have another one done at a future date for follow-up. Should...
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