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- captaincrab55 replied to FayeBr's topic in Coping with Celiac Disease1Corn reaction and ataxia
Welcome FayeBr, I suffered 56 years before being diagnosed in 2009. Corn is an issue for many of us here and hopefully after a period of healing you may be able to add it back into your diet. It took me over a year to finally accept that corn was bothering my gut. Early last year I was able to start adding foods with very small amounts of corn back into... -
- Dora77 posted a topic in Post Diagnosis, Recovery & Treatment of Celiac Disease0Is it safe to eat? (airborn flour)
I’m an asymptomatic celiac— I didn't show much symptoms even when I was eating gluten (prior to diagnosis), but I’m still worried about malabsorption if I’m exposed to gluten. My mom made gluten‑free dough on the kitchen table and then later worked with gluten dough on the same table. When she was forming the gluten‑free dough into a wrap (before cooking it ... -
- FayeBr posted a topic in Coping with Celiac Disease1Corn reaction and ataxia
Hi all. I was diagnosed 3 years ago after suffering for many years of misdiagnosis. There are a couple of things I’d like to ask. The first is about corn. Do you react to it like gluten. My dietician told me that corn should never be a problem for me and suggested probiotics with corn starch and other corn ingredients in. I had stayed away from corn for 2... -
- knitty kitty replied to Bebygirl01's topic in Related Issues & Disorders6How many people here are aware that there are 9 types of gluten that Celiacs should be aware of?
Lectins are carbohydrate storage proteins. Different plants have different lectins. Gluten is a lectin, but not all lectins are gluten. Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it. During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes. In... -
- knitty kitty replied to Eldene's topic in Food Intolerance & Leaky Gut18
Oats gluten free?
Lectins are carbohydrate storage proteins. Different plants have different lectins. Gluten is a lectin, but not all lectins are gluten. Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it. During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes. In...
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I’m an asymptomatic celiac— I didn't show much symptoms even when I was eating gluten (prior to diagnosis), but I’m still worried about malabsorption if I’m exposed to gluten. My mom made gluten‑free dough on the kitchen table and then later worked with gluten dough on the same table. When she was forming the gluten‑free dough into a wrap (before cooking it on the pan), it was uncovered. Would you say it is unsafe to eat? I think she washed her hands etc. but I am worried about airborn gluten flour, which could have landed on my food. Also should she do gluten dough in the house? Is it safe for me or should it be avoided? I have signs of EPI and wonder if celiac causes it. My blood work for antibodies to see how my diet is going were negative. But I dont know how reliable they are, because when I was regularly eating may contain gluten food in these times, they were still negative. Now the only "may contain gluten" food I eat are basic spices like pepper, which I am looking to replace with certified glutenfree pepper. -
Hi all. I was diagnosed 3 years ago after suffering for many years of misdiagnosis. There are a couple of things I’d like to ask. The first is about corn. Do you react to it like gluten. My dietician told me that corn should never be a problem for me and suggested probiotics with corn starch and other corn ingredients in. I had stayed away from corn for 2 years beforehand and should have trusted my gut (no pun intended) because after 2 capsules, I have had the worst reaction for a long time. All the usual gut problems (pain and D) migraine, fatigue, aches and pain, tinnitus etc etc. (I could go on) Does anyone else react to corn like this? Also, for years now I have been going downhill with my health neurologically. I have to now walk with a stick as I have big balance issues, I fall, I have numbness in legs and pins and needles. I feel like I can’t control my body with movements. They have said possible MS, fibromyalgia, ME etc etc. But my dietician has said it’s classic gluten ataxia symptoms and to see a professor here in the UK who specialises in this field. Does anyone else have this and what symptoms do you have? Thank you
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By knitty kitty · Posted
Lectins are carbohydrate storage proteins. Different plants have different lectins. Gluten is a lectin, but not all lectins are gluten. Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it. During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes. In Celiac, our immunity kicks on when exposed to gluten. Gluten is made up of a string of polypeptides. One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes. Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide. The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease. In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again. Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces. To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea. Lectins can be irritating to the gastrointestinal system. Lectins can stimulate IgE (allergic) reactions. Lectins can cause mast cells to release histamine. Lectins can be difficult to digest. Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation. Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease. Corn lectins are more apt to be problematic than most other lectins. Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein. I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives. But, there's no gluten in corn or other grains. Gluten and that 33-mer polypeptide are only in barley, wheat and rye. And some breeds of oats. Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel. It's not always gluten; the immune response is just going crazy. https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/ -
By knitty kitty · Posted
Lectins are carbohydrate storage proteins. Different plants have different lectins. Gluten is a lectin, but not all lectins are gluten. Lectins are made up of a protein "spine" with a bunch of carbohydrate molecules stuck to it. During digestion, the carbohydrates get pulled off, but that protein "spine" can get stuck to cell membranes. In Celiac, our immunity kicks on when exposed to gluten. Gluten is made up of a string of polypeptides. One particular segment in that string, the 33-mer segment, triggers our built-in celiac immunity to produce antibodies against it when it sticks to HLA DQ genes. Unfortunately, our body makes tissue transglutaminase, used in cell membranes as support structures, which also contains segments of that 33-mer polypeptide. The anti-tissue transglutaminase antibodies (ttg antibodies) attack the tissue transglutaminase on our cell surfaces, as well as the gluten in celiac disease. In acquired immunity - our body gets sick once, learns to produce antibodies against the thing causing the illness, and "remembers" so it can make more antibodies against it if it's encountered again. Our body can "learn" to attack those protein "spines" of lectins that may be stuck to cell surfaces. To lessen the probability that the body will "learn" to attack other lectins in addition to the gluten lectin, avoiding all grains while the immune system is reacting to gluten is a great idea. Lectins can be irritating to the gastrointestinal system. Lectins can stimulate IgE (allergic) reactions. Lectins can cause mast cells to release histamine. Lectins can be difficult to digest. Lectins can be fermented by gastrointestinal bacteria and yeasts, causing gas, bloating and diarrhea or constipation. Small Intestinal Bacterial Overgrowth and Candida overgrowth both have symptoms similar to Celiac Disease. Corn lectins are more apt to be problematic than most other lectins. Avoiding lectins in the early stages of going gluten free can help reduce other gastrointestinal symptoms and speed up recovery. I have a horrible response to corn, maize, zein. I break out with Dermatitis Herpetiformis blisters if I consume corn or products made with corn derivatives. But, there's no gluten in corn or other grains. Gluten and that 33-mer polypeptide are only in barley, wheat and rye. And some breeds of oats. Try a low histamine, low carbohydrate, low Fodmap, grain free, Paleo diet like the Autoimmune Protocol Diet to see how much better you can feel. It's not always gluten; the immune response is just going crazy. https://pmc.ncbi.nlm.nih.gov/articles/PMC1115436/ -
By knitty kitty · Posted
Hope you're feeling better. I use a combination of Thiamine, Cobalamine, and Pyridoxine (Vitamins B 1, B12, and B6) for pain relief. Together these vitamins together have pain killing effects (analgesic). They are water soluble, so the body can easily excrete any excess. They are safe to take. Hope this helps. Mechanisms of action of vitamin B1 (thiamine), B6 (pyridoxine), and B12 (cobalamin) in pain: a narrative review https://pubmed.ncbi.nlm.nih.gov/35156556/
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