<<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