Risk of Non-alcoholic Fatty Liver Disease is Nearly Double for Celiacs on Gluten-Free Diet

10 hours ago, trents said:

Can you sight any research to support your conviction that our bodies can manufacture B12 from the food we eat?

It is no secret that animals can manufacture some amino acids and some vitamins and other nutrients that humans cannot. That is why bovines get all the essential amino acids that carnivores must get from meat and why carnivores don't need to consume vegetation to get vitamin C. It's different from humans to animals and from animal to animal.

no I can't honestly point you to specific research. I'm just a hobby health nut LOL. An avg Jill who is happy with anecdotal evidence and some people who publish papers that I like to read and believe what they are presenting! I'm not a scientist, I'm not highly educated and surely I wasn't pretending to be. I've got 5 years of college and only a completed associates degree. I changed my major too many times and gave school up because it costs too much and I was married with kids. I do have the biased opinion that medicine has changed and not for the better in the last 20 years. I'm a firm believe if it doesn't make any sense it sure as - - - - makes $. I only know how I feel. I wish I knew the exact factual reason why because I would share it. 

2 hours ago, Wheatwacked said:

"[Fortified yeast] contains many B vitamins: One tablespoon of nutritional yeast contains 30–180% of the RDI for B vitamins. When fortified, it is especially rich in thiamine, riboflavin, niacin, vitamin B6 and vitamin B12."    Open Original Shared Link

We are constantly killing off our benificial bacteria through antibiotics and a diet not really conducive to their health.  Killing off Candida also kills other benificial bacteria. Scott ran an article not too long ago on research into fecal transplant as a cure for some metabolic diseases. It used to be known that most of the lactase we use comes from said bacteria. That's where home fermented pickles come in. Our de novo production is only enough for infants and according to some, that ability is genetically turned off as we mature. The rest depends on our sybiotic relationship with certain bacteria.  Our diet and medications kill them, so we become increasingly lactose intolerant. Sadly, we on the SAD (Dr Fuhrman coined it the MAD diet) are not good hosts.

It is the medical industries equivalent to the car dealerships' warranty administration.

Nice breakfast.

thanks!

1 hour ago, trents said:

But the yeast is fortified with B vitamins. What's the difference between that and taking a B12 supplement via tablet?

not much difference. I just find the amount of "B" vitamins in the yeast to be more reasonable plus its edible. I don't have to pay big bucks for supplements free of all the "crap" I dont want including gluten...at least I think its gluten free(marmite international food isle). I honestly dont remember its been a minute since purchasing as I dont really like its flavor and I use so little of it. Plus with supplements you have to worry if its been tested to actually be accurate, although the yeast company could lie too. I've only ever seen it in the " kosher/ international food" section of the grocery store. I don't know exactly  why.. but I get the impression that kosher food is more ethical? more natural... again cant explain it.. just a feeling. hell maybe its just good marketing and "They got me by the balls" because I shop for food in that section. lol. the tahini in that section is to die for delicious!

Elizabeth Butler, what's wrong with taking mega doses of B-vitamins like you would find in the typical caplet B-complex supplement? They are water soluble. You pee out the excess. 

I personally don't see the need to purchase something my body is going to urinate out in excess. I'm kind of a tight wad or becoming one in the last decade LOL. Also consider maybe the added effort on behalf of the kidneys?? I don't really have a specific reason or justification. I've read, a few places( and I cant remember off hand the specific sites/ resources) that excess B-vitamins can affect the skin, so I've just avoided the risk. I tend to google every medical topic with NIH( National Institute of Health) added to it. They are not the end all be all in medical science but there seems to be several( sometimes conflicting) studies in their documentation.  I also like JAMA and the equivalent European sites for their medical research specialties. Again as previously disclosed.. I am just a consumer with a love for all things medical. I have no authority or PHD ect behind my name just opinions, and some interesting thoughts to some people perhaps! I think the best thing about Science, Medicine, Botany, Agriculture, religion, politics, Education, Psychology is the many different schools of thought on these topics that directly affect outcomes of peoples lives! Its fascinating to me and I enjoy reading and chatting with people on these topics!

The expense of supplements is certainly a valid concern for some. But when this is not an issue, I would rather spend a little extra to make certain I was getting good coverage. In the past year there was an NIH research article that showed there may never be complete healing of the small bowel lining even on a strict gluten free diet. When they examined the villi under very high microscopic power they could see that what looked like healthy villi at lower magnification proved to be somewhat incomplete. Who knows how much this effects nutrient absorption. So, as a celiac in remission because of practicing a gluten free diet for many years, I am aware that my nutrient absorption may still not be completely normal. That's why I take high doses of B and lower doses of a few other supplements such as D3, magnesium and zinc.

 In the interest of learning and sharing.. why do you reduce or low dose d3, mg, and zinc? I also supplement in Mg, Zn, I, D3, A in average doses despite a decent well rounded diet. I know you have to be aware that some work in synergistic fashion and others sort of combine and become not as useful to the body. I'm not 100 percent sure but vit C i think is one vitamin that assists the body absorb other vitamins. my experience is that vitamin C added to melatonin seems to make it way more effective or..its just a better brand of " melatonin" Im not sure but that is the formula I like. I think most people do not get enough vitamins and minerals in general but its even worse when you factor in " food production techniques/processing, GMO variables, soil conditions, G.I track conditions. I've never had the money to "dig" for celiac diagnosis. I went for allergy testing and was allergic to grass, corn, wheat. That was enough for me to avoid those things. As soon as I changed the way I ate I immediately felt better and decided it was worth giving up all those foods that wasn't that special to begin with. I've just created my own versions and convinced myself its similar. LMAO.

D3 can be toxic at high doses since it is a fat soluble vitamin. Magnesium has a laxative effect for me at fairly moderate doses, like "milk of magnesia." Zinc can also be toxic at high doses and even at lower doses can impair iron and copper assimilation. I take very modest amounts of both every other day.

"To the contrary, current evidence suggests that improvement in vitamin D status reduces the risk for hypertension, stroke, and myocardial infarction."   Open Original Shared Link 

Maybe it's my conspiracy mindset speaking but it seems like there is a hidden agenda to keep vitamin D levels low, dispite increasing research to the contrary. I was surprised last week when my son, who works full time on the beach in Florida tested with low D.

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Dudenkov et al also found that only 1 person with a serum 25(OH)D level of 364 ng/ mL had evidence of clinical toxicity, that is, hypercalcemia. For comparison, the Endocrine Society’s practice guidelines on vitamin D state that vitamin D intoxication is usually not observed until serum 25(OH)D levels are more than 150 ng/mL.15 Vitamin D intoxication associated with hypercalcemia, hyperphosphatemia, and suppressed parathyroid hormone level is typically seen in patients who are receiving massive doses of vitamin D in the range of 50,000 to 1 million IU/d for several months to years. Ekwaru et al recently reported on more than 17,000 healthy adult volunteers participating in a preventative health program and taking varying doses of vitamin D up to 20,000 IU/d. These patients did not demonstrate any toxicity, and the blood level of 25(OH)D in those taking even 20,000 IU/d was less than 100 ng/mL.    Open Original Shared Link

Totally agree about the D! I think many are low and do not know it despite all the sun they may get. Also from my experience D deficiency seems to be related to many illnesses and no one is looking at dietary intakes just passing a script at the office for the symptoms! 

It would be interesting to know if the increased rate of NAFLD is actually caused by the gluten free diet or simply coincidental; a condition preexisting at the time of the celiac diagnosis that progresses over time and independently of a gluten free diet. It's too bad there isn't a control group consisting of those with diagnosed celiac disease who did not choose to eat gluten free. It seems unlikely to me that eating gluten free itself would make one more disposed to NAFLD.

I think that in line with a "healthier" diet people with celiac disease avoid eggs and red meat, major sources of choline. In addition, the general US population at baseline tends to not ingest enough choline.  So combine a low intake with malabsorption due to celiac disease   Choline's importance in NAFLD was identified some 40 years ago in patients on parenteral feedings. Nowadays patients on parenteral feeding are also given choline.  The first quote points out that Choline is absorbed in the small intestine, even though rarely considered as a nutrient of interest in Celiac Disease. second points out that celiac disease patients have lower choline plasma compared to siblings. Deficiency in Choline causes a need for more Folate and vice versa, and is an important part of homocysteine metabolism, and independent risk factor in arteriosclerosis.  The third quote may shed light on my son's celiac disease as an infant and his quick recovery from the acute stage on a diet of Nutramagen back in 1976. He was weaned early. Since supplementing phosphatidyl choline and eating more eggs daily (the RDA is the equivalent of 3 Jumbo eggs or 15 ounces of lean steak a day) my homocysteine is normal despite a strong family history of cardiac disease and hyperlipidemia.

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Free choline, phosphocholine, and glycerophosphocholine are absorbed in the small intestine, enter the portal circulation, and are stored in the liver, where they are subsequently phosphorylated and distributed throughout the body to make cell membranes   Open Original Shared Link

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The main observed differences in serum metabolites between celiac disease patients and siblings were lower levels of amino acids, such as asparagine, isoleucine, proline, valine and methionine, and diverse metabolites such as methylamine, pyruvate, creatinine, choline, methylglutarate, lactate, and lipids (phosphatidycholines), and higher levels of glucose, 3-hydroxybutyric acid, and triacylglycerides  Open Original Shared Link

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Oresic again recently explored the plasma lipidome in twenty-three children who progressed to CeD at a mean age of 4.8 years. They showed increased amounts of triacylglycerols (TGs) of low carbon number and double bonds count and a decreased level of phosphatidylcholines by age 3 months as compared to controls. ...A set constituted by alkylacyl-phosphatidylcholine along with duration of breast-feeding allowed us to discriminate infants who developed celiac disease before 6 years of age from those, at a similar genetic risk, who did not develop the disease.  Open Original Shared Link