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Recent Activity
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- trents replied to Pmayer's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms22Blood Tests showed positive for celiac / Endoscopy confirmed no evidence of Celiac
"Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats, and are collectively referred to as 'gluten'. The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, celiac disease." https://pubmed.ncbi.nlm.nih.gov/28244676/ ... -
- Russ H replied to Pmayer's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms22Blood Tests showed positive for celiac / Endoscopy confirmed no evidence of Celiac
I have read research indicating differing reactions to various oat cultivars, however, nothing suggesting that some contain gluten - do you have a source for that? -
- Russ H commented on Scott Adams's article in Additional Concerns10
Gluten-Free at Taco Bell: A Celiac's Guide to the Menu (+Video)
That's the thing - about 1% of the population have coeliac disease: if it were 10%, the social burden would be so high that gluten would be removed from general consumption.- allergen-free
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- thejayland10 posted a topic in Gluten-Free Foods, Products, Shopping & Medications0IGA and TTG IGA Levels
For those of you who have had celiac for a long time what do your IGA and TTG IGA Levels usually show on follow up blood work ? -
- thejayland10 posted a topic in Gluten-Free Foods, Products, Shopping & Medications0
Strictness with products
Hello Everyone, I used to be a lot less strict with my gluten-free diet. I have always eaten gluten-free but never only got gluten-free-certified or labeled products but the last few years I have been taking it a lot more seriously and only eat at dedicated gluten-free restraunts or things labeled gluten-free. A recent blood test of mine...
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"Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats, and are collectively referred to as 'gluten'. The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, celiac disease." Biesiekierski JR (2017). "What is gluten?". J Gastroenterol Hepatol (Review). 32 (Suppl 1): 78–81. doi:10.1111/jgh.13703. PMID 28244676
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I have read research indicating differing reactions to various oat cultivars, however, nothing suggesting that some contain gluten - do you have a source for that?
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By thejayland10 · Posted
For those of you who have had celiac for a long time what do your IGA and TTG IGA Levels usually show on follow up blood work ? -
By thejayland10 · Posted
Hello Everyone, I used to be a lot less strict with my gluten-free diet. I have always eaten gluten-free but never only got gluten-free-certified or labeled products but the last few years I have been taking it a lot more seriously and only eat at dedicated gluten-free restraunts or things labeled gluten-free. A recent blood test of mine showed slightly elevated IGA and TTG IGA but negative Endomysial Antibody which my doctor said is likely pointing to cross contact. I have no clue how this could be happening and I am trying to be super super careful now. For example I used to always get Kroger frozen chicken which says gluten free on the package but when I reach out to kroger they have no idea and they said in the processing plant the clean the area after each batch but its not dedicated gluten-free facility. Could processed gluten-free foods or even meats I am getting be making my levels appear slightly over the normal causing damage? I am meeting with a dietician soon but curious on anyone insights or brand recommendations for meats especially -
By Scott Adams · Posted
Try DevaCurl Frizz-Free Volumizing Foam for curls, Living Proof Full Thickening Mousse for long-lasting body, or Aveda Phomollient for a soft, natural lift. Budget-friendly options like Giovanni Natural Mousse or Herbal Essences Bio:Renew also work well. Avoid heavy ingredients and check for hydrolyzed wheat protein if highly sensitive. Always verify labels for gluten-free safety.
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