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  • Autumn 2009 Issue

    Journal of Gluten Sensitivity Autumn Issue - Volume 8, Number 4.

    Originally published October 13, 2009.

    8 articles in this category
      Daniel Cojanu

      A First-Hand Look at How Larazotide Works

      By Daniel Cojanu, in Autumn 2009 Issue,

      2 comments 6,470 views
      Dr. Ron Hoggan, Ed.D.

      They've Done It Again!

      By Dr. Ron Hoggan, Ed.D., in Autumn 2009 Issue,

      1 comment 8,023 views
      Connie Sarros

      Flour Power!

      By Connie Sarros, in Autumn 2009 Issue,

      0 comments 6,416 views
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      Janet Blenner, Professor

      A Celiac's Quality of Life: Passages

      By Janet Blenner, Professor, in Autumn 2009 Issue,

      6 comments 7,423 views
      Dr. Vikki Petersen D.C, C.C.N

      The Osteoporosis—Gluten Intolerance Connection

      By Dr. Vikki Petersen D.C, C.C.N, in Autumn 2009 Issue,

      3 comments 9,678 views
      Dr. Rodney Ford M.D.

      Oats—Do they Contain Gluten? Are they Safe to Eat?

      By Dr. Rodney Ford M.D., in Autumn 2009 Issue,

      9 comments 28,807 views
      Melissa Blanco

      Gluten-Free Dining

      By Melissa Blanco, in Autumn 2009 Issue,

      12 comments 70,410 views
      Paul Smith

      The Safe and Confident Manufacture of Gluten-Free Foods

      By Paul Smith, in Autumn 2009 Issue,

      11 comments 10,252 views

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  • Recent Activity

    1. Heatherisle
      - Heatherisle replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Blood results

      Thanks everyone for replying. Actually made a mistake when stating the lab range for results, should have been 0.0-7.0 not 0.7 u/ml. She was 19 u/ml. I’m afraid science bamboozles me especially trying to understand all the IgA’s and other bits!!!!Regular blood results like full blood count etc not so much!!!!
    2. John767
      - John767 replied to annamarie6655's topic in Gluten-Free Foods, Products, Shopping & Medications
      12

      Diagnosed w Celiacs, but reacting to gluten-free Digiorno Pizza AND Kraft Zesty Italian Dressing

      DiGiornos gluten free pizza at one point was made from a dough derived of wheat starch...yet they were able to call it gluten free probably because it came in at under 20ppm for gluten. Apparently the recipe was changed and the pizza not longer contains a wheat starch derived crust. As for the Heinz dressing, it could be an issue with cross contamination...
    3. Wheatwacked
      - Wheatwacked replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Blood results

      Here is an article that explains test results and what they mean. Testing for Celiac Disease is so elusive, any positive, unless a lab error false positive, is evident of Celiac. It is easier to be in denial, tnan committing to gluten free. Like not believing a pregnancy test. Denial will lead to more suffering. Are You Confused About Your Celiac...
    4. Wheatwacked
      - Wheatwacked replied to Waterdance's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      11

      Diagnosed gluten allergy but not Celiac

      I believe that what triggers acute Celiac Disease is vitamin D deficiency. When we have stress it depletes our already low vitamin D, (40% to 60% of us in the industrial world are deficient) allowing the Celiac genes and the immune system to run amuck. At 93 ng/ml 25(OH)D blood level, the last time I accidentally glutened myself, all that I got was a runny...
    5. Heatherisle
      - Heatherisle replied to Heatherisle's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      10

      Blood results

      Thanks for your reply. She has been given a date for her endoscopy, 28th of this month, so hopefully she’ll know for sure if she definitely has coeliac. Needless to say she’s dreading it!!!!
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