Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

trents

Moderators
 View Profile  See their activity

  • Posts

    8,271

  • Joined

  • Last visited

  • Days Won

    486

 Content Type 

Profiles

Forums

Events

Blogs

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

Everything posted by trents

  1. trents
  2. trents
    Scott, I agree with your criteria and I don't think that is too much to ask. Those kinds of requirements are common practice in many other industries.
  3. trents
    I believe Bob's Red Mill does their own testing. I called them some years ago and asked about what testing method they used and IIRC, this is what they told me.
  4. trents
    My guess would be that it's not gluten in the Larabars that's causing the problems but other ingredients. It is common for celiacs to develop additional food intolerances/sensitivities over time.
  5. trents
    I had a conversation with a woman the other night who used to own an organic farm who shared with me the tight regulation their industry was subject to. And part of it was unannounced drop in inspections by regulatory agencies. It works.
  6. trents
    It is clear to me that testing standards and protocols are much too relaxed in the gluten free/certified gluten free food sector. It's somewhat of a crap shoot for us who are dependent on them. I'm beginning to wonder if the label "Gluten Free" actually carries any more benefit than using mainline food products that don't list wheat/barley/rye as an ingredient...
  7. trents
    At the same time, Italy has the reputation of being very celiac friendly in the sense of a good national awareness of the celiac phenomenon. Supposedly, eateries there are generally conscientious about avoiding cross contamination and it is easy to find good gluten-free meal alternatives.
  8. trents
    Welcome to the forum, @enigma..! This may be partly the reason store bought gluten free bread loafs are so small. That, and the economics of it all. Seriously, though, baking your own homemade bread is not something many celiacs do because it is extremely difficult to get good results. When I was a newly diagnosed celiac my wife used to try and...
  9. trents
    Which flavor or flavors of larabars have you been eating?
  10. trents
    Welcome to the forum, @alip866! Did you get a reaction?
  11. trents
    Welcome to the forum, @brianvobrien! Despite anecdotal stories about celiacs who travel to Europe and seem to be able to safely eat wheat products while there I certainly would not recommend doing so. These are just that, anecdotal stories. There have been no systematic studies to support the idea that wheat food products in Italy or other European countries...
  12. trents
    Here is a primer for understanding blood antibody testing for celiac disease: The normal diagnostic process involves two steps. The first is to have the blood antibody testing done first. These can be ordered by a primary care doc. If any of the tests run turn up positives, there is typically a referral to a GI doc who will order and endoscopy with...
  13. trents
    Before you continue very far into your gluten free diet experiment, let me encourage you to seek out standard celiac disease blood antibody testing. The symptoms you describe could easily be due to something besides celiac disease and your constipation could be due to the removal of the fiber you were getting from wheat products. You could have NCGS (Non...
  14. trents
    Welcome to the forum, @Holls! You say you paid for the health testing. What do you refer to by "health testing"? Genetic testing cannot be used to diagnose celiac disease but only to establish the potential to develop celiac disease. about 40% of the general population has one or more of the genes connected with celiac disease but only 1-1.5% ever develop...
  15. trents
    If you can do so without wrecking your health, yes, you definitely should be consuming gluten up to the day of your biopsy, 4-6 slices of bread or the gluten equivalent. Actually, the guidelines state that amount daily for a minimum of two weeks before the biopsy but if you are not yet on a gluten free diet just keep going.
  16. trents
    I second what Wheatwacked is saying. You can eat gluten-free and more healthily in many cases without paying the premium prices of food that is labeled and sold as "gluten-free" if you use discernment in shopping for mainline products. They key is being willing to cook for yourself and to choose things that are simple and fresh. Fresh meats, eggs, fruit,...
  17. trents
    Bogger, the form of magnesium you take is critical. The cheapest and most common form you see on store shelves is magnesium oxide. It is not absorbed well and acts like a laxative (think, "milk of magnesia"). Because it isn't absorbed well it draws water into the colon and causes loose stools. Magnesium glycinate and magnesium citrate are much better absorbed...
  18. trents
    The reality of all this may turn out to be that most of us are getting more gluten in our diet than we realized, despite being very conscientious. This would go a long way in explaining why so many see improvement but whose follow-up test scores point to some gluten still getting in there somewhere, despite their extreme caution. It may also explain some...
  19. trents
    Welcome to the forum, Bogger! There is something you can do in addition to committing to totally gluten free eating and that is to add into your diet some high quality vitamin and mineral supplements to compensate for the deficiencies you have likely developed over the years for the same reason you have not been absorbing calcium and magnesium from your diet...
  20. trents
    Correct. Most people make the assumption that if a food item bears the label "Gluten Free" it has been tested and proven to be such. But the reality is the companies are not required to do so and many will not until they are forced to by consumer complaints about being glutened and attorneys get involved. Up until the recent revelations connected with MOA...
  21. trents
    Welcome to the forum, @Marjorie Bradbury! I'm not sure why you feel eating gluten free to address celiac disease is at odds with lowering cholesterol. Can you elaborate on your thought process there? Gluten is a protein found in wheat, barley and rye. Those are the only three sources of gluten. So, to address the celiac issue you would need to avoid...
  22. trents
    Who performed this testing? What kind of professional was he/she? The diagnosis of gluten "sensitivity" suggest celiac disease as since it is accompanied by the comment about eliminating gluten in order to absorb nutrients better. This would describe the effects of celiac disease which damages the villous lining of the small bowel as opposed to NCGS (Non...
  23. trents
    My suggestion for doing the gluten challenge is based on the assumption that it is not all clear that you were not eating enough gluten to give valid tests results in the first place. It is the shortest route to establish whether or not you are dealing with celiac disease, though if you do have celiac disease, you may also have other issues connected with...
  24. trents
    No, you do not need to do all the tests again before starting the gluten challenge and I would give the gluten challenge 4 weeks of at least 10g of gluten daily instead of just two weeks just to make sure. Ask for the following tests at the end of the gluten challenge: Total IGA TTG-IGA DGP-IGA DGP-IGG
  25. trents
    To put this in perspective, the guidelines for the "gluten challenge" (i.e., for those wanting testing after having been on a gluten free diet for a significant amount of time) are as follows: 10g of gluten daily (about the amount in 4-6 pieces of bread) for at least two weeks before testing. It can come from loaf bread, muffins, biscuits, cereal, noodles...
×
×
  • Create New...