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- Scott Adams replied to Matt13's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease1Biopsy results after 1,5 gfd
Yes, it sounds like great progress, but what was the time frame between the two endoscopies? -
- Scott Adams replied to mariamccl's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease1
Help with results
Your symptoms—headaches, dizziness, nausea, irregular bowel movements, anemia, and menstrual changes—along with a family history of celiac disease, strongly suggest celiac disease could be the cause. The mild duodenal changes seen in your biopsy are consistent with early or mild celiac disease, though they could also be due to other factors. The improvement in ... -
- Scott Adams replied to Ryangf's topic in Related Issues & Disorders2
For people with celiac disease and corn intolerance from it: Is salt still okay for most people?
For people with celiac disease and corn intolerance, most salts, including table salt with dextrose, are generally safe in small amounts, as the dextrose is typically highly processed and unlikely to contain problematic corn proteins. However, if you’re highly sensitive, you might consider switching to pure kosher or Himalayan salt, which don’t contain add... -
- Scott Adams replied to JuggaloDad's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease2
Stomach pains etc 2 weeks after start of gluten-free diet
Your daughter’s ongoing stomach pains two weeks into a gluten-free diet could be due to her body still healing after months of gluten exposure, as recovery from celiac disease can take time. Her inconsistent eating habits and possible eating disorder behaviors may also delay healing. While she’s now eating gluten-free snacks, her limited intake and emotional wit...- 2weeks
- eating disorder
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- Scott Adams replied to Jason Dyer's topic in Gluten-Free Foods, Products, Shopping & Medications1
Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem
I can testify that Daura does not have a "metallic" taste, or any off taste at all--it's an outstanding beer. I have celiac disease and don't have issues with Daura, but do agree that gluten reduced beers are not for everyone. I also started back in the mid-90's brewing gluten-free beer, so do know a lot about how they do this--AN-PEP enzymes like those...
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By Scott Adams · Posted
Yes, it sounds like great progress, but what was the time frame between the two endoscopies? -
By Scott Adams · Posted
Your symptoms—headaches, dizziness, nausea, irregular bowel movements, anemia, and menstrual changes—along with a family history of celiac disease, strongly suggest celiac disease could be the cause. The mild duodenal changes seen in your biopsy are consistent with early or mild celiac disease, though they could also be due to other factors. The improvement in bowel movements after cutting out gluten is a positive sign, but other symptoms like headaches and dizziness may take longer to resolve as your body heals. It’s important to continue a strict gluten-free diet and discuss further testing, such as celiac antibody blood tests or a follow-up biopsy, with your doctor to confirm the diagnosis. Many people experience a gradual improvement in symptoms over weeks to months, so patience and strict adherence to the diet are key. You’re not alone in this process, and support from celiac communities can be very helpful. This article has some detailed information on how to be 100% gluten-free, so it may be helpful (be sure to also read the comments section.): -
By Scott Adams · Posted
For people with celiac disease and corn intolerance, most salts, including table salt with dextrose, are generally safe in small amounts, as the dextrose is typically highly processed and unlikely to contain problematic corn proteins. However, if you’re highly sensitive, you might consider switching to pure kosher or Himalayan salt, which don’t contain additives. While bringing your own salt to restaurants or avoiding seasoned foods can feel overwhelming, it’s a practical step if you’re concerned. Many people with corn intolerance tolerate trace amounts of dextrose in salt without issues, but individual sensitivity varies. If your current salt isn’t causing symptoms, it’s likely fine to continue using it, especially given your financial constraints and the challenges of managing dietary restrictions. Focus on what works for you and prioritize avoiding larger sources of corn, like cornstarch. -
By Scott Adams · Posted
Your daughter’s ongoing stomach pains two weeks into a gluten-free diet could be due to her body still healing after months of gluten exposure, as recovery from celiac disease can take time. Her inconsistent eating habits and possible eating disorder behaviors may also delay healing. While she’s now eating gluten-free snacks, her limited intake and emotional withdrawal complicate the process. It’s positive that she’s trying, but recovery may take weeks to months. Addressing her depression and mental health is crucial, as celiac disease can impact mood, and proper nutrition may help. Patience and support are key, but if symptoms persist, consult her doctor to rule out accidental gluten exposure or other issues. Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. -
By Scott Adams · Posted
I can testify that Daura does not have a "metallic" taste, or any off taste at all--it's an outstanding beer. I have celiac disease and don't have issues with Daura, but do agree that gluten reduced beers are not for everyone. I also started back in the mid-90's brewing gluten-free beer, so do know a lot about how they do this--AN-PEP enzymes like those in Clarex have been shown in studies to break down gluten (this does not instill any off tastes that I have ever detected), and modern filtration processes further remove remnants of gluten. There are also studies that show some regular beers have extremely low gluten content, even if they do not use such enzymes. Some of our users with celiac disease have reported drinking regular beers for years without any issues or elevated antibody tests or villi damage, but others have discovered that they cannot tolerate the same beers, or any gluten reduced beers. There are plenty 100% gluten-free beers that use alternative grains for those with celiac disease who prefer to avoid reduced gluten beers.
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