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News: Celiac.com: PvP Biologics Creates First Therapeutic Enzyme for Celiac Disease


Scott Adams

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Scott Adams Grand Master

Around 1 percent of the American population is affected by celiac disease. For the ... Most are slow or don't target all of the gluten molecules. ... “The obvious [benefit is that] you don't have to worry about following a gluten-free diet.

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Ennis-TX Grand Master

Good in theory but I have a feeling they will flop like all of the other enzyme therapies.....like trying to prevent the sticky floor and mess of pouring a glass of juice on the floor by putting down a pile of paper towels...you going to get most of it but some is going to get through some is going to splatter and cause collateral issues......you can not just intercept and try to prevent a reaction to a bloody molecule smaller then a germ, a dang protein, buy trying to eliminate it after it has entered the body......like drinking bleach/antifreeze and trying to puke it all back up....it is in your body your going to get some ill effect maybe not as bad or quick.  

Key is eliminating the gluten before it enters the body, or turning off the bodies response to the protein. THOSE would be what we need, I see more potential in a kind of "gluten vaccine" that might turn off our immune response to gluten. Even is just a temporary measure like say a crispr RNA treatment or a targeted immune suppressant.

I think these doctors might have to experience how even the tiniest CC effects many of us and how before they try coming up with a half baked treatment of dealing with it in the body.

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    • Scott Adams
      That must have been really upsetting to discover, especially after relying on a product you believed was safe. Labeling can change at any time due to supplier shifts or shared equipment, so it’s always important to double-check packaging—even on products we’ve trusted for years. A “may contain wheat” statement usually indicates potential cross-contact risk rather than an added ingredient, but for people with celiac disease that risk can still be significant. If you’ve been having symptoms, it may take days to weeks to fully settle, depending on the level and duration of exposure. In the meantime, switching to fresh produce or brands that clearly state gluten-free status is a reasonable step. It may also help to contact the manufacturer directly to ask when the labeling changed and what their current cross-contact controls are.
    • trents
      If you have been on a gluten-free diet for four years, all of the testing with the exception of the HLA one, was a waste of time. Not sure why your physician would have even considered it.  But that doesn't explain your ongoing celiac-like symptoms. It's beginning to look like they are being caused by some other medical issues unrelated to a gluten disorder. 
    • ainsleydale1700
      Thanks for the insight!  It has been a whirlwind...very overwhelming and frustrating at times.  But what you are saying makes sense to me. I have been on a Gluten Free diet for 4 years now Its been suggested to me to get a second opinion  
    • heart390
      THANKS again!!!
    • trents
      Sorry for rambling on so much. It was not clear to me from you first post that, although you have known for several years that gluten had been causing you distress, that you had already eliminated it from your diet.
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