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Anybody Know About Lupus?

Fiddle-Faddle

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Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

Our friend , who has had lupus for several years, is having her 3rd abdominal surgery this year (2 because of adhesions, and this one is because of what they are caliling, "Lupus-induced peritonitits). I have no idea what the state of her villii is, or even if they have checked for celiac. They may have, because we have the same rheumatologist, who seemed to me to be unusually knowledgeable about gluten for a doctor (he told me to stay off it).

My husband is very close with her husband (they work together), and I keep saying things like, 'Gee, what if gluten is causing her lupus to flare up like this? Shouldn't you tell Bob to tell her to cut out gluten and see if that prevents all these abdominal issues?'

But then my husband starts going doctor on me and saying, "But it's peritonitis--she can't eat anything, that's why she needs surgery, blah blah blah."

Now, I know all of us might have the tendency to see gluten as causing ALL problems (Bush eats too much gluten, that explains his brain fog, right?), but hello, am I crazy here? If lupus is a major immune disfunction, and gluten causes major immune disfunction, and if lupus is causing all her problems, SHOULDN'T SHE GET OFF GLUTEN? :blink: (after the surgery, of course!)

Or am I stretching things too much?

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AndreaB Contributor
AndreaB
Posted

That would make sense.

It seems to me that I had read somewhere that soda pop can cause problems too, because of the aspartame. I do know there is a connection between pop and MS and I thought lupus improved with going off of it also.

mommida Enthusiast
mommida
Posted

I have read studies that say a gluten free diet could help Lupus and many other auto-immune diseases.

L.

chrissy Collaborator
chrissy
Posted

i've also heard that gluten free might help other auto-immune disorders----but i can't get my sister to go gluten free to see if it would help her liver disease.

2kids4me Contributor
2kids4me
Posted

Read this article and see if she will try gluten-free to help her liver.

The abstract:

A variety of hepatic and biliary tract disorders may complicate the clinical course of celiac disease. Some of these have been hypothesized to share common genetic factors or have a common immunopathogenesis, such as primary biliary cirrhosis, primary sclerosing cholangitis and autoimmune forms of hepatitis or cholangitis. Other hepatic changes in celiac disease may be associated with malnutrition resulting from impaired nutrient absorption, including hepatic steatosis

from: Open Original Shared Link

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    • trents
      Oats gluten free?

      By trents · Posted

      Okay, Lori, we can agree on the term "gluten-like". My concern here is that you and other celiacs who do experience celiac reactions to other grains besides wheat, barley and rye are trying to make this normative for the whole celiac community when it isn't. And using the term "gluten" to refer to these other grain proteins is going to be confusing to new celiacs trying to figure out what grains they actually do need to avoid and which they don't. Your experience is not normative so please don't proselytize as if it were.
    • Levi
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      By Levi · Posted

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    • Lori Lavell
      Oats gluten free?

      By Lori Lavell · Posted

      The body reacts to all grain proteins in all grains from my observation. Call it Gluten, Gliadin, which is what they test for commonly, however, I am Celiac and react with dermatitis herpetiformis to corn and the glutenous protein in it is called Zein. They only test for Gliadin. Testing needs to be updated in my opinion. It only take a small parts per million to continuously create systemic inflammation. This is not productive to healing and all grains contain some for gluten like substance. It's called Molecular Mimicry.
    • Scott Adams
      Oats gluten free?

      By Scott Adams · Posted

      Thank you for sharing your perspective. It's true that many grains contain proteins that are technically classified as "glutens" (like zein in corn and orzenin in rice), but it's important to clarify that these proteins are not the same as the gluten found in wheat, barley, and rye, which contains gliadin and glutenin. These specific proteins are the ones that trigger an autoimmune response in people with celiac disease. For individuals with celiac disease, the primary concern is avoiding gluten from wheat, barley, and rye, as these are the grains scientifically proven to cause damage to the small intestine. While some people with celiac disease or non-celiac gluten sensitivity may also react to other grains, this is not universal and varies from person to person. For most people with celiac disease, grains like corn and rice are considered safe and are widely recommended as part of a gluten-free diet. That said, you raise an important point about systemic inflammation and individual tolerance. Some people may indeed have sensitivities to other grains or find that eliminating additional grains helps them feel better. However, it’s crucial to differentiate between celiac disease, which requires strict avoidance of wheat, barley, and rye, and other conditions or sensitivities that may involve broader dietary restrictions.
    • trents
      Oats gluten free?

      By trents · Posted

      I disagree, Lori. Gluten is a particular protein, not a category of proteins. It is found in wheat, barley and rye. Other cereal grains have proteins that resemble gluten to one degree or another but are not gluten. Gluten is gluten. Avenin is avenin. But yes, it is true, that informally speaking, some have used the term "gluten" to refer to the proteins found in these other cereal grains. It's like the term "kleenex" has come to refer to all facial tissues.
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