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Recent Activity
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- trents replied to Eldene's topic in Food Intolerance & Leaky Gut17Oats gluten free?
I did some research on what exactly is gluten . . . what defines it. "The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily . . . " "The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and barley, rye, and some... -
- Scott Adams commented on Scott Adams's article in Celiac Disease Basics8What are the Odds of Developing Celiac Disease based on HLA-DQA/DQB Genotype?
If you have such bad reactions to gluten I wonder why your doctor is trying to get you to eat gluten? It may be time to find a different doctor!- celiac disease
- genetic
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- Scott Adams commented on Scott Adams's article in Additional Concerns10
Is McDonald's Gluten-Free? A Complete Guide to Safe Menu Options (+Video)
Unfortunately this can happen at ANY restaurant, especially McDonald's, thus the disclaimers in the article.- burgers
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- Scott Adams replied to Eldene's topic in Food Intolerance & Leaky Gut17
Oats gluten free?
Your point about the limitations of current testing is valid, but the idea of "molecular mimicry" with rice and corn glutens is less clear. While corn contains zein, which can trigger reactions in some celiac patients, rice is generally considered safe and lacks proteins structurally similar to gluten. The term "molecular mimicry" is often overused and not... -
- trents replied to Marie70's topic in Parents, Friends and Loved Ones of Celiacs9
My Adult daughter is blaming me for her "possible" Celiac disease.
I think Scott speaks truth. And I think there is more to this than the prospect of her having celiac disease. If it wasn't this issue, I'm betting it would be another.- 1
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By knitty kitty · Posted
Hope you're feeling better. I use a combination of Thiamine, Cobalamine, and Pyridoxine (Vitamins B 1, B12, and B6) for pain relief. Together these vitamins together have pain killing effects (analgesic). They are water soluble, so the body can easily excrete any excess. They are safe to take. Hope this helps. Mechanisms of action of vitamin B1 (thiamine), B6 (pyridoxine), and B12 (cobalamin) in pain: a narrative review https://pubmed.ncbi.nlm.nih.gov/35156556/ -
I did some research on what exactly is gluten . . . what defines it. "The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily . . . " "The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and barley, rye, and some cultivars of oat" (emphasis mine) "The storage proteins in other grains, such as maize (zeins) and rice (rice protein), are sometimes called gluten, but they do not cause harmful effects in people with celiac disease." (emphasis mine) From: https://en.wikipedia.org/wiki/Gluten What I found most interesting is that some cultivars of oats contain gluten. Could this explain, in part at least, the controversy surrounding oats? I mean, depending on the source, it could indeed sometimes include gluten and cause a celiac reaction.
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By Scott Adams · Posted
Your point about the limitations of current testing is valid, but the idea of "molecular mimicry" with rice and corn glutens is less clear. While corn contains zein, which can trigger reactions in some celiac patients, rice is generally considered safe and lacks proteins structurally similar to gluten. The term "molecular mimicry" is often overused and not well-supported in the context of all grains. While your experience with corn is noteworthy, extending this to all grains, including rice, may not be scientifically justified. Testing and research should indeed improve, but claims about all grains causing similar reactions need more evidence. -
I think Scott speaks truth. And I think there is more to this than the prospect of her having celiac disease. If it wasn't this issue, I'm betting it would be another.
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By Scott Adams · Posted
So one does need a specific inherited gene in order to develop celiac disease, so in some way I suppose anyone with celiac disease could take the negative approach of blaming their parents for getting it, however, it also takes some other environmental trigger, such as a specific virus or other factor, and this part is not necessarily caused by the parents. Around 40% of people have the genes to get celiac disease, but only around 1% actually get it. In any case, we could all go through life complaining about all sorts of different wrongs supposedly caused by our parents, however, it's probably a lot more healthy for everyone to try to deal with life in a more positive way and instead move forward. For most people it's probably far more important to maintain positive family relationships in life than it is to try to attach blame to family members for getting any disease.
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