Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

New Therapy For Celiac

Claire

By Claire
in Related Issues & Disorders

Recommended Posts

Claire Collaborator
Claire
Posted

For consideration - Claire

NEW THERAPY MAY MEAN LESS DIETARY RESTRICTIONS FOR CELIAC SUFFERERS

Open Original Shared Link

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Ursa Major Collaborator
Ursa Major
Posted

That looks interesting. Of course, this far they haven't tried it in REAL stomachs with REAL patients, only in the lab under conditions that sort of mimic the stomach and duodenum. We'll see if it still works when they test it on people. It would be nice to have this enzyme when going out, just in case (but I'd still not purposely eat gluten).

psawyer Proficient
psawyer
Posted

Dr. Kholsa spoke about this project at the Canadian Celiac Association's National Conference last month in Toronto. While promising, it is in the early stages. Clinical trials are expected to start in late 2006 and continue through 2008. Availability of an approved product is another couple of years beyond that, assuming that the stuff actually works in people.

The goal is to deal with small amounts of gluten (less than 500 mg daily), not to allow celiacs to eat gluten at will. It would be enough, though, to pretty much take care of cross-contamination issues.

jerseyangel Proficient
jerseyangel
Posted
Dr. Kholsa spoke about this project at the Canadian Celiac Association's National Conference last month in Toronto. While promising, it is in the early stages. Clinical trials are expected to start in late 2006 and continue through 2008. Availability of an approved product is another couple of years beyond that, assuming that the stuff actually works in people.

The goal is to deal with small amounts of gluten (less than 500 mg daily), not to allow celiacs to eat gluten at will. It would be enough, though, to pretty much take care of cross-contamination issues.

That would be great! Keeping gluten-free is easy--it's that CC that gets me :angry: I hope it sails through the trials, and is deemed effective. Thanks Claire and Peter for this good news :)

Nantzie Collaborator
Nantzie
Posted

I agree.. The only thing that irks me anymore is the cross contamination. So that would be SOOO cool.

Imagine going out to dinner and just being able to pick the croutons off the salad, or just not eat the bread that's on the plate.

Imagine just being able to order the food without watching the server's eyes glaze over when you're trying to explain how important it is that the kitchen staff knows to use a clean pan for your food.

How cool would that be????

Nancy

debmidge Rising Star
debmidge
Posted

the only barrier would be getting this once it's out as a prescription....as sure as shooting the pharamaceutical plans will not want to pay for it....maybe at first when the initial price is so high. We should work from now to clear the pathway with these pharm plans to make sure that they are on board with it from the start. Would the demand that they pay for the prescription come from the individual states' legislatures?

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

If it works only in an acid environment like the human stomach, then the hundreds of us who are on acid-blockers either have to go off our acid-blockers or not take this....

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


eKatherine Apprentice
eKatherine
Posted
If it works only in an acid environment like the human stomach, then the hundreds of us who are on acid-blockers either have to go off our acid-blockers or not take this....

Your acid mechanism may be whacky, but you must have stomach acid in order to digest your food.

This sounds like the kind of thing that should be sold next to the lact-aid and beano in the supermarket.

mart Contributor
mart
Posted

If it really works and it's really safe to use, I wouldn't care how much I had to pay for it. I agree that eating gluten free was a big deal at first, but not so much now, and that cc is the main issue of concern. To be able to eat out and travel to foreign lands again...gosh, it sounds almost like a dream.

ravenwoodglass Mentor
ravenwoodglass
Posted

The only problem with this is that it does not address the absorption of the gluten by the mucous membranes. By the time the gluten gets too the stomach it's too late anyway. It may show promise as far as relieving the GI components of celiac disease but the toxin would still be entering the bloodstream through the mucous membranes and effecting the brain and other organs.

Guest Viola
Guest Viola
Posted

It's an interesting study, and would certainly be helpful for traveling and staying at relatives houses. That cross contamination gets me every time.

I think acid blockers just block the excess acid, not all of it. I'm on them and still have problems with acid, although it is an improvement. I don't think they would be too much of a problem.

mart Contributor
mart
Posted

I'm curious about this remark the doc made in the article: "and a majority of celiac patients who adopt a restrictive diet still exhibit structural and functional gut abnormalities." Would this explain why many celiacs (such as my son) continue to have stomachaches despite a strict gluten-free diet?

Lister Rising Star
Lister
Posted

i know it wont solve pure gluten problems, but man it is really nice to see a shine of hope for all of us when it comes to cc

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. trents
      - trents replied to Eldene's topic in Food Intolerance & Leaky Gut
      15

      Oats gluten free?

      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...
    2. Levi
      - Levi replied to Marie70's topic in Parents, Friends and Loved Ones of Celiacs
      7

      My Adult daughter is blaming me for her "possible" Celiac disease.

      When I was first Dg’d I researched like mad. One thing I remember from then, which may have changed with advancement in medical science, is that Coeliac is a first generation disease which means either you or your husband need be Coeliac for your daughter to have inherited it. Far as I know, and I’m not a scientist just a victim, the amount of gluten (wh...
    3. Levi
      - Levi commented on Jefferson Adams's article in Gluten-Free Foods & Beverages
      8

      Top Brands of Gluten-Free Pasta

      If the arsenic in rice doesn’t bother you then Tinkyada is the best pasta I recommend. I’ve ate it from day 1 after researching what I could and could not eat, along with locating such foods when first Dg’d. Granted, if you close your eyes while munching on rice pasta you may very well come to reality that it is rice no matter the cuisine you have created with ...
    4. Lori Lavell
      - Lori Lavell replied to Eldene's topic in Food Intolerance & Leaky Gut
      15

      Oats gluten free?

      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...
    5. Scott Adams
      - Scott Adams replied to Eldene's topic in Food Intolerance & Leaky Gut
      15

      Oats gluten free?

      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...
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      128,380
    • Most Online (within 30 mins)
      7,748
    FoggyCrafter
    Newest Member
    FoggyCrafter
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.1k
    • Total Posts
      70.9k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • 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
      My Adult daughter is blaming me for her "possible" Celiac disease.

      By Levi · Posted

      When I was first Dg’d I researched like mad. One thing I remember from then, which may have changed with advancement in medical science, is that Coeliac is a first generation disease which means either you or your husband need be Coeliac for your daughter to have inherited it. Far as I know, and I’m not a scientist just a victim, the amount of gluten (wheat, rye, or barley) one consumes does not cause a person to contract Coeliac Disease. So if neither of you as her biological parents have Coeliac then your daughter cannot pass any blame should she contract this horrific disease.     It’s humbling, and sometimes I believe GOD allows such as these autoimmune diseases for those who need it most. 
    • 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.
×
×
  • Create New...