Before you go off gluten, you need proper celiac testing. Celiac testing only works on a full gluten diet. (Four slices of bread a day worth of gluten.) If gluten turns out to be your problem, you won't want to re-poison yourself for two months to find out if you have celiac disease.
Tests you need:
Total IgA
TTG IgA
deamidated gliadin (also called gliadin peptide) IgA and IgG
If the total IgA comes back deficient you need TTG IgG.
Your normal doctor can order this. It's called a c
My pot roast:
I don't like adding a bunch of liquid so I choose a crockpot where the meat fits snugly. I usually use my 3-quart crockpot because I try to get a smallish chuck roast. Brown the meat in a skillet if you have time. Put the roast in the crockpot and pour in a little red wine so it comes to the top of the roast. If the roast fits snugly in the crockpot this will not be more than 1/2 cup. Salt and pepper to taste. Sprinkle on 1/2t dried savory and two cloves of minced garlic.
GAPS diet is a version of the Specific Carboyhdrate Diet that's got extra probiotics and a lot of gelatin-rich bone broth. It is designed to heal the intestine and hopefully repopulate it with healthier bacteria. Open Original Shared Link
For the TH1 vs TH2 branches of the immune system, here are a few links. It's not simple and the articles explain it better than I will. The idea is that the immune system gets out of balance, but it can be different in different people. Herbs that work fo
When I saw Marku Makki talk, he spoke about desensitization and spontaneous remission in some celiacs. He has seen it in his decades of practice. It's in one of his articles but I can't seem to turn it up. I did find some other stuff for you. I don't know whether the Gut links will work for you because I have an academic affiliation that allows me to see research articles but I copied the conclusions.
Desensitization.
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This is the best article I can find. It
The enzyme in all the so-called gluten pills is DPP-IV. It is NOT one of the enzymes in clinical trials and it will not detoxify gluten. It does not cleave internal di-prolines, which are what cause problems digesting gluten in the first place. DPP-IV only works on prolines at the ends of peptides. These companies are lying, using the FDA dietary supplement loopholes.
Most of the pills are enzyme mixes. Celiacs tend to have reduced pancreatic activity, so a lot of people find the "gluten
I know 2-3 months sounds rough. That is why I've never gone back and challenged.
You got me curious. I'm linking abstracts for you, as they're publicly available but I checked full text for two of the papers as the challenge time length wasn't in the abstract.
Here is an article showing median time to relapse in children with gluten challenge with a low amount of gluten is 13 weeks.
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This paper used three months with a standardized amount of gluten to chal
As far as oats, the scientific consensus is that while most celiacs can eat uncontaminated oats safely, a few cannot. Across studies, some people have dropped out of oat studies because they felt unwell, and one had a biopsy-proven reaction. There are also immunological measures that suggest minor reactions in some people. What's recommended in the literature now is that celiacs eating oats be followed with blood tests to be sure they can tolerate them.
Here's a link to two abstracts of r
If you're ultra-sensitive, there is the blue cheese question too. Many blue cheeses are 100% naturally gluten free but some artisan cheeses have the mold culture started on bread. There is still no detectable gluten in the finished cheese so even the cheeses with cultures that were started on bread are safe for almost all of us. If you're unlucky enough to react to distilled alcohols or other grain-based products that also have no detectable gluten it's something to be aware of.
This is a
Yes, that's the study. The role of an innate IL-15 response as the first step in celiac is also pretty well documented. The model is gluten -> IL-15 through innate immunity -> interferon-gamma and NK cells -> inflammation and apoptosis of epithelial cells -> abnormal antigen presentation of gliadin by DQ2 or DQ8 -> anti-gliadin antibodies -> recruitment of CD8+ cells to the intestine to "kill" the gluten -> (insert uncertain mystery step) -> TTG antibodies -> celiac.
This is a pretty good article that explains the December 2010 research on people with positive blood tTG or EMA blood tests and negative or Marsh 1 biopsy and its implications. Basically, because people with positive bloodwork and negative biopsy have the same metabolic markers as celiacs with full villous atrophy. The researchers recommend a gluten-free diet if you're positive on tTG or EMA, even if your biopsy is completely normal.
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Here is the Pubmed link to th
Big chains I know of are Wendy's and Burger King. Wendy's is celiac heaven because the chili is gluten-free so you can get a filling meal of chili and a baked potato. I'm not crazy about the taste of BK food, but you can get the chicken salad and usually the french fries are in a dedicated fryer. Boston Market is another chain where we can eat a lot of the food. I also go to Chipotle and In-N-out but I think those are local chains.
Do check those McDonald's salads carefully. It looks lik
I often get asked about Enterolab, as I don't hold their anti-gliadin stool testing in high regard.
Dr. Fine's story is pretty much on his website. He is a published expert on microscopic colitis. He started suspecting that in some patients the colitis was caused by an autoimmune celiac-like reaction. He was disappointed in the inaccurate serum tests so he developed highly sensitive stool tests. The discovery of gluten-caused microscopic colitis was a very nice piece of science.
The p
Shopping can be overwhelming so I always tell new celiacs to shop the outside of the store and stick to simple foods. Label-reading will take a little practice and research. It's easy to tell that a banana or a potato is gluten-free. I detour around the bakery section. I feel like an invisible cloud of gluten is hovering in the air.
I mostly live on fruit and veggies (fresh or frozen without sauces), potatoes, rice, beans, meat, nuts, and eggs to cook. I often grab some rice cakes, Mi
1. You're going to get glutened occasionally no matter how careful you are. It's OK. Pick yourself up and keep going.
2. Don't worry about what others think. There will be people who say you are worrying too much about cross-contamination. You might meet celiacs or people who don't stick to the diet very well and say it's fine to cheat (it's not). You might have family members or friends who will try to guilt you into eating gluten-containing foods they have prepared. Be kind, be compas
Here are my favorite cooking blogs for gluten-free recipes.
Gluten-free crockpot recipes
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Gluten-free Bay
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Hey, that tastes good!
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Kill.the.gluten
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Tartelette - French Pastry with regular and gluten-free versions
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Straight Into Bed Cakefree and Dried
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