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Re: Daft newbie question
My children both had levels of around that (25 and 29). They do need to eat gluten free as much as possible but are more tolerant to the tiniest bit of contamination than more sensitive people. E.G. They are fine with GF oats and very low levels of malt extract (unlike some coeliacs) but any wheat at all will make them ill.
They have both become more sensitive to gluten as the length of time gluten free has grown.
Also, the symptoms that they display have altered from those displayed pre-diagnosis and they get different symptoms from each other.
Changing symptoms and being more sensitive as times goes on seems to be very common.