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- Wheatwacked replied to Ryangf's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms1Do I really need to get a biopsy?
Welcome to the forum @Ryangf. You don't need permission to not eat anything that makes you feel bad; including wheat, barley or rye products. Wheat flour has an omega 6:3 ratio of 22:1. Our bodies do best at less than 3:1. Omega 6 fatty acids are generally inflammatory. There is really no point in more testing. For some it takes 10 years... -
- Beverage replied to WildFlower1's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms13Contradicting length of time for gluten challenge - please help to ensure not getting false negative. Thank you!
My doc has me taking Boron supplements for osteopenia -
- Dawn Meyers replied to Dawn Meyers's topic in Related Issues & Disorders26Vaccines
Thanks for the information and I also have issues with vitamin D. Sick of being sick on everything. Lol -
- Beverage replied to Dawn Meyers's topic in Related Issues & Disorders26
Vaccines
Sorry if I was unclear, I was not talking about Disinfection lamps at all, the D in D lamp stands for vitamin D, not Disinfectant. These are vitamin D lamps that stimulate your own body to make vitamin D. -
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Welcome to the forum, @Ryangf! If you don't have celiac disease you could still have NCGS (Non Celiac Gluten Sensitivity). They share many of the same symptoms but NCGS does not damage the lining of the small bowel as does celiac disease. Some experts feel NCGS can be a precursor to the development of celiac disease. NCGS is 10x more common than celiac disease. There is no test for it. A diagnosis of NCGS is arrived at by first ruling out celiac disease by formal testing. At the end of the day the antidote for both is the same, namely, life-long abstinence from gluten. Yes, corn is a common cross-reactor with gluten for some celiacs. So are oats, soy, eggs and dairy. I have concern with your possible exposure to wheat flour dust during your culinary training. It gets in the air, you breathe it in, it gets trapped in the mucous of your mouth and airway and winds up in your gut. If you decide to go forward wit the "gluten challenge" for formal celiac disease testing, aim for the daily consumption of 10g of gluten (about the amount in 4-6 slices of wheat bread) for four weeks leading up to the day of either the blood draw or the endoscopy/biopsy.
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By Scott Adams · Posted
I just want to mention that with gluten we're talking about ppm, or "parts per million," and not parts per billion. Sticking to whole foods and home cooking is the safest way to go, without necessarily replacing all gluten products you might normally eat with gluten-free ones. If you do eat gluten replacements, for example gluten-free bagels or breads, it's probably best to take @trents advice and seek out certified gluten-free brands. -
By Wheatwacked · Posted
Welcome to the forum @Ryangf. You don't need permission to not eat anything that makes you feel bad; including wheat, barley or rye products. Wheat flour has an omega 6:3 ratio of 22:1. Our bodies do best at less than 3:1. Omega 6 fatty acids are generally inflammatory. There is really no point in more testing. For some it takes 10 years to finally get a positive. Once you start eating gluten free why bother going back? Peer pressure. Some countries have financial benefits with Diagnosis. The only treatment for both Celiac Disease and Non Celiac Gluten Sensitivity is no contact with Gluten. And you already know the answer, just in a stage of denial. Some go through a mourning period. You are losing a friend. And there's the anger. Also, gluten has addictive properties, it activates the opiod receptors. While healing you will experience new intolerance for foods that never bothered you before. Partially blame it on the opiod receptors, they were numbing you. And people may taunt you. One aspect of recovering from Celiac and NCGS is vitamin and mineral deficiencies. Celiac causes malabsorption from small intestine villi damage. Some of your symptoms will go away with the gluten but others are caused by deficiencies in the western diet and your particular food choices. Vitamin B1, B2, B3, B5 are essential for producing ATP energy for the cells. Vitamin D deficiency is virtually ubiquitous in Celiac Disease and the other autoimmune diseases. That, I believe is why many have multiple autoimmune diseases. A blood level of 200 nmol/L or 80 ng/ml is the normal that gives the most immune system, bone health, mental health. Other common deficiencies in the western diet are iodine, choline, potassium. To replenish them you need a much higher intake than the minimum RDA. -
My doc has me taking Boron supplements for osteopenia
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By Dawn Meyers · Posted
Thanks for the information and I also have issues with vitamin D. Sick of being sick on everything. Lol
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