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Date: | Wed, 17 Sep 1997 10:57:22 -0400 |
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DAVID POHLE wrote:
>The "tests" done by my gastroenterologist were
>standard blood screenings.
Which would not have included a test for gluten problems.
>It sounds like gluten is omnipresent (what doesn't say
>"natural flavorings" on the label?!).
It is omnipresent. It is one of the best emulsifiers and stabilizers
available to the food industry. And it is "natural".
> What's the story with rice?
It is safe.
>Is there any special type of doctor (allergist?) to whom
>you must go for a serum screening test for GI?
Any doctor can order the tests, but most don't know about them. I suggest
you start by downloading the testing FAQ. Send GET CELIAC DIAG-TST in the
body of a message to [log in to unmask]
>If positive, it might give me a better
>idea of the underlying cause of my problem. Though,
>as for avoiding all gluten for one to two years in order
>restore lactose tolerance, I really don't know if I could
>pull that one off.
But there are other health reasons that are far more important than LI, if
one is gluten intolerant.
>"try..avoiding...packaged foods, processed
>meats...canned tuna"....AS IN, "EVERYTHING I EAT"!
Tuna can be found in either only olive oil or only water. Starkist calls
theirs "Naturally Low Sodium". The health food stores have others.
>I thought MSG was always on labels as such.
Nope.
> Knowing
>that it too is hidden under such generic names as
>"flavorings" is good to know, but not good news. I
>guess this makes it hard to single-out as a cause of
>problems.
Yep.
> (But it's also famous for bagels, which give me
>no problems if eaten plain. Can someone give me the
>scoop on that? No whey but lots of gluten, right? I'm
>eating one right now!)
Yes. Lots of gluten.
Don.
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