It would have been good to give a guaranteed gluten free diet, for self-testing. The only good list I know of is from Mayo Clinic, on their audio tape set on digestive disorders. They also have the best list of ingredients to avoid, i.e., they say Quinoa is often not safe. I wish I had that list online. This is the only error free list I've found.
The list on http://www.csaceliacs.org/ is too generic, and lists things as safe that are not. For example, red wines from France are often aged in wooden whiskey barrels, and so get contaminated with gluten. Likewise, www.csaceliacs.org recommends carbonated drinks, but carbonated drinks often have natural flavors in them, which is really malted barley.
Both for celiacs and their food preparers, it would have been good to give a way to look up a food item by brand name to see if it is gluten free. The web address http://maelstrom.stjohns.edu/CGI/wa.exe?S1=celiac
has a search engine finding people's actual experiences with products by name. Not everything on it is correct, but it is possible to get a consensus, summaries, and records of company contacts. It is being continually updated.
For example, could and does Arrowhead Mills gluten-free bread mix ever get cross contaminated by wheat? It is a great place to go if you are still getting sick from something, or you are at a friend’s house risking different food.
Of course, these people are your underwriters, and not all celiacs agree.
Even doctors have a hard time getting good information. No wonder studies disagree.
Review of Gut Reaction
[redacted]
Posted on November 14, 2004 at 04:51 PM
It would have been good to give a guaranteed gluten free diet, for self-testing. The only good list I know of is from Mayo Clinic, on their audio tape set on digestive disorders. They also have the best list of ingredients to avoid, i.e., they say Quinoa is often not safe. I wish I had that list online. This is the only error free list I've found.
The list on http://www.csaceliacs.org/ is too generic, and lists things as safe that are not. For example, red wines from France are often aged in wooden whiskey barrels, and so get contaminated with gluten. Likewise, www.csaceliacs.org recommends carbonated drinks, but carbonated drinks often have natural flavors in them, which is really malted barley.
Both for celiacs and their food preparers, it would have been good to give a way to look up a food item by brand name to see if it is gluten free. The web address http://maelstrom.stjohns.edu/CGI/wa.exe?S1=celiac
has a search engine finding people's actual experiences with products by name. Not everything on it is correct, but it is possible to get a consensus, summaries, and records of company contacts. It is being continually updated.
For example, could and does Arrowhead Mills gluten-free bread mix ever get cross contaminated by wheat? It is a great place to go if you are still getting sick from something, or you are at a friend’s house risking different food.
Of course, these people are your underwriters, and not all celiacs agree.
Even doctors have a hard time getting good information. No wonder studies disagree.