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Rampant decay caused by Celiac’s disease


Chris Tonelli

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Chris Tonelli Newbie

My 13 year old granddaughter has aggressive decay 

on her anterior teeth. She is on a strict glutin free diet for about one year. Can it be related  to Celiac disease?


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trents Grand Master

Welcome to the forum, @Chris Tonelli!

Has she been officially diagnosed with celiac disease?

When gluten containing grains are removed from the diet, so is a major source of vitamin and mineral content. Gluten-free flours are not required to be enriched with vitamins and minerals by the FDA as are mainline flours. Your granddaughter should be on some serious vitamin and mineral supplementation, more than just a multivitamin product. Especially important in this situation would be D3, calcium and magnesium. Phosphorous is also important to bone and dental health so she be making sure she is eating foods high in phosphorus. Seeds are a good source of phosphorus but so are many other common foods. Make sure all vitamin and mineral supplements are gluten free as wheat starch can be used as filler or a texturing agent in these kind of products.

Scott Adams Grand Master

This article may be helpful:

 

Wheatwacked Veteran
(edited)

She should be tested for 25(OH)D vitamin D blood level.  Most newly diagnosed with Celiac Disease are disturbingly low.  Malabsorption syndrome causes poor dietary absorption of vitamin D orally and super high sunscreens block skin production.  Hypervitminosis D which nearly every article written warns of, is a very rare disease.

Many these days drink bottled water so do not get the benefit of floridation.  I had lots of cavities as a kid and when they floridated the water I stopped getting cavities.  Of course in those days all we had for sunscreen was baby oil and that "don't be a paleface" stuff, so we actually got vitamin D from the sun.  Celiac Disease uses a lot of vitamin D to control the immune system response to gluten, but we don't get enough.

Iodine can help prevent tooth decay and gum disease, and may be more effective when used in combination with fluoride. 

Get her medium urinary iodine concentration (Muic) tested for iodine intake deficiency.  In the last 30 years iodine levels have fallen by 50% in the United States.

Edited by Wheatwacked

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    • ZandZsmom
      Are you using the same mixer that you used for your gluten containing baking? That could be your culprit.
    • trents
      I would ask for a total IGA test (aka, Immunoglobulin A (IgA) and other names as well) to check for IGA deficiency. That test should always be ordered along with the TTG IGA. If someone is IGA deficient, their individual celiac IGA test scores will be artificially low which can result in false negatives. Make sure you are eating generous amounts of gluten leading up to any testing or diagnostic procedure for celiac disease to ensure validity of the results. 10g of gluten daily for a period of at least 2 weeks is what current guidelines are recommending. That's the amount of gluten found in about 4-6 slices of wheat bread.
    • jlp1999
      There was not a total IGA test done, those were the only two ordered. I would say I was consuming a normal amount of gluten, I am not a huge bread or baked goods eater
    • trents
      Were you consuming generous amounts of gluten in the weeks leading up to the blood draw for the antibody testing? And was there a Total IGA test done to test for IGA deficiency?
    • jlp1999
      Thank you for the reply. It was the TTG IGA that was within normal limits
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