<<Disclaimer: Verify this information before applying it to your situation.>>
I got some good/bad? news today. I was told about 3 weeks ago by my
endocrinologist that he thought I had celiac disease because of a low
calcium/hyperparathroidism. I had no intestinal symptoms.
The blood tests for celiac came back normal. I went gf about 3 weeks ago
and both tests came back today in the normal range! The parathyroid
hormones were very high and came back 29 points lower than the other 2
tests since being gluten free for only 3 weeks. The calcium levels are
still on the very low side of normal. The bad news is I guess I have to
give up my beloved good bread. That was one of my favorite foods. And
good pasta.
I have a question about vanilla. Pure vanilla. I have been eating this in
the form of a few things. One is in Meringue "cookies" . They are only
made with egg whites, sugar and pure vanilla. I have read several comments
on vanilla and wonder what the consensous is on consuming it. Since I do
not have intestinal symptoms it is hard for me to tell if I am consuming
anything with gluten. I read a message once here that said that after
distilling etc. all the gluten was burned off of alcohol. I would love to
get some opinions on all of this. Thanks, Kathy