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Guhlia

By Guhlia
in Coping with Celiac Disease

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Guhlia Rising Star
Guhlia
Posted

Okay, I don't mean to get all mushy here, but I just had a revelation. It just occured to me that I haven't had a craving for a glutenous goodie in ages. When I look back, I realize that it was about the time that I found this message board that my cravings disappeared. You guys have offered so much good advice and I've made so many good friends here, it's like a second home. I just wanted to say thank you to everyone and especially thank you to Scott for creating this board. It has been a God send for me (and others, I'm sure).

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LKelly8 Rookie
LKelly8
Posted

:) Amen!

Any time a glutenous craving rears it's ugly head I can always come to the board and find an equally yummy and cravable gluten-free treat.

(I just recently discovered Midel Oreos :wub:)

plantime Contributor
plantime
Posted

Yeah, we know what you mean! :D:D:D

KaitiUSA Enthusiast
KaitiUSA
Posted

Yea, I very rarely get cravings now because I know how sick those things can make me.

misskerry Newbie
misskerry
Posted

I'm fairly new here, though I have been lurking for the last couple of weeks. I didn't want to register until I had my official diagnosis. I was actually lucky that my doctor discovered fairly quickly what was wrong with me (which seemed like a miracle after being so sick for so long). I felt so lost after having the phrase 'Celiac Disease' handed to me with a little information on it. I felt like I was alone in this and that nobody would be able to know what I was going through. Then I found this board and I realized that here was a whole group of people who knew exactly what I was going through! So, even though I'm new and you don't know me from anybody else, I want to say a huge thanks to all of you because you really have helped me so much in the short time that I've known you. I look forward to hanging around with you guys for a long time to come.

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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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