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- Bebygirl01 replied to Bebygirl01's topic in Introduce Yourself / Share Stuff1Not Just Wheat, Barley and Rye Glutens that make us sick
corn: It is the second most commonly genetically modified food on the planet (soy is #1) Genetic modification of foods continues to kill animals in scientific studies. It is an incomplete protein. It is difficult for humans to digest (ever see corn in your stool?) It is high in calories and low in nutrient value It is a new food... -
- Bebygirl01 posted a topic in Introduce Yourself / Share Stuff1
Not Just Wheat, Barley and Rye Glutens that make us sick
Corn Gluten vs. Wheat Gluten: Corn gluten (zein) is different from wheat gluten (gliadin), but both are types of gluten. Inflammatory Response: Some celiac patients have shown an inflammatory response after consuming corn. Cross-Reactivity: Corn can mimic gluten in sensitive individuals, potentially triggering immune responses similar... -
- Scott Adams commented on Scott Adams's article in Additional Concerns3Gluten-Free Options at Starbucks: A Guide for Celiac and Gluten-Sensitive Customers (+Video)
Good on you--it looks like you followed the recommendation in the article: "Communicate Clearly: Inform your barista about your gluten-free needs and ask about preparation methods."- celiac disease
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- Scott Adams replied to Mo Stipisic's topic in Gluten-Free Foods, Products, Shopping & Medications1
Home-made kefir
Welcome to the gluten-free journey! It’s great that you’re exploring ferments like kefir—they can be a wonderful support for gut health, especially when navigating celiac or gluten sensitivity. Kefir is rich in probiotics, and many people find it soothing during gut healing. It’s great that you’re already thinking about making sauerkraut and kimchi too—those... -
- Peggy M commented on Scott Adams's article in Additional Concerns3Gluten-Free Options at Starbucks: A Guide for Celiac and Gluten-Sensitive Customers (+Video)
When the new Starbucks opened near me, I drove over to get a Frappuccino only to be told they wouldn't sell me one since the machine is used for many types and there would be cross contamination. So, no frapps there. I must go to the place that only makes gluten-free ones.- 1
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By Bebygirl01 · Posted
Corn Gluten vs. Wheat Gluten: Corn gluten (zein) is different from wheat gluten (gliadin), but both are types of gluten. Inflammatory Response: Some celiac patients have shown an inflammatory response after consuming corn. Cross-Reactivity: Corn can mimic gluten in sensitive individuals, potentially triggering immune responses similar to those caused by gluten. Individual Sensitivity: Many individuals with celiac disease or gluten intolerance find that they can't tolerate corn gluten, even though they avoid wheat, barley, and rye. Nonresponsive Celiac: Some individuals with celiac disease don't respond well to a gluten-free diet, and this may be due to gluten contamination or other factors, including reactions to corn gluten. Corn Derivatives: Even processed corn products like high-fructose corn syrup or corn oil may cause issues in sensitive individuals. -
By Scott Adams · Posted
Welcome to the gluten-free journey! It’s great that you’re exploring ferments like kefir—they can be a wonderful support for gut health, especially when navigating celiac or gluten sensitivity. Kefir is rich in probiotics, and many people find it soothing during gut healing. It’s great that you’re already thinking about making sauerkraut and kimchi too—those are fantastic next steps! And that’s incredibly generous of you to offer kefir grains; I’m sure there are folks in NYC who would love to start their own batch. Keep sharing and exploring—you’re off to a great start! -
Can you explain mushroom tinctures to me?
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Hey! How is your daughter doing now? I am dealing with very similar issues! All started after going gluten free after being diagnosed with celiacs
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Thanks for your thoughts on this. My reactions to gluten are complex and involve more than just my heart and arteries. The problems with what It does to my cardiovascular system do present me with a bit of a conundrum at times. For instance, I had cardio bypass surgery in 2002 (at age 53) and then again had angina and artery issues in 2006. At the same time, I was also suffering symptoms of early onset dementia while also experiencing symptoms of psychosis. That was when I discovered I had celiac and went on a. gluten-free diet. On that diet, my psychosis disappeared, my chest pain stopped and my cognitive issues also cleared up. Subsequently I began running and exercising again with no cardio problems. And my stress tests and cardio exams since then showed no evidence of artery problems. Plus, my lipid panels showed significant changes. My arteriosclerosis had started in 1992. At that time, my HDL cholesterol had always been measured in the 20s even though I exercised religiously, ate what was supposed to be a heart-healthy diet and was never overweight. After going on a gluten-free diet in 2006, my HDLs have been in the 60s and 70s. Since then, my usual symptoms of ingesting gluten are a temporary increase in blood pressure and certain intense types of hypnogogic hallucinations. The Afib stuff is a recent development. I will be discussing all of this again with my cardiologist in May. I discuss some of this in my substack (no paywall) at https://diaryofapreviouslydementedpoet.substack.com/
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