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- Scott Adams replied to Chissers's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms1Could this be Celiac disease?
At 60, with a family history of celiac disease (mother and sister) and HLA DQ2 positivity, celiac disease is a possibility despite negative tTG antibodies (total IgA was not checked). Your symptoms—abdominal discomfort, gas, brain fog, ataxia, and worsening with gluten or alcohol—could align with celiac disease, though the lack of improvement off gluten is ... -
- Scott Adams replied to Farmerswife's topic in Gluten-Free Foods, Products, Shopping & Medications3
Gluten in Escitalopram??
You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance"... -
- knitty kitty commented on Scott Adams's article in Diagnosis, Testing & Treatment3Simplifying Diagnosis of Celiac Disease in Children: A Study on Serology Tests (+Video)
@meghanf, If they are not showing symptoms of Celiac Disease, please, don't expose them to gluten. If your daughters have been gluten free all this time, keeping them gluten free now is the best way to prevent them from developing Celiac Disease in the future. Have a genetic test done to see if they carry any known genes for Celiac Disease...- anti-tissue transglutaminase
- antibody levels
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- captaincrab55 replied to JuggaloDad's topic in Coping with Celiac Disease1Stomach pains etc 2 weeks after start of gluten-free diet
JuggaloDad, A gluten-free diet is a cut and dry fix for some, but it's more complicated for many of us including me. I suffered from an infant to age 56, It took almost 10 years for me to zero in on non-gluten foods that caused me GI issues/pain. Zeroing in on the non-gluten items wasn't as easy as it was for hidden gluten for me. Dairy, coffee and onions...- 2weeks
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- trents commented on Scott Adams's article in Diagnosis, Testing & Treatment3Simplifying Diagnosis of Celiac Disease in Children: A Study on Serology Tests (+Video)
Recent updates to "gluten challenge" recommendations are recommending a minimum consumption of 10g of gluten daily (about the amount found in 4-6 slices of wheat bread) for at least two weeks leading up to the day of testing. This is for adults. I do not know of any pretest gluten consumption guidelines for children. You might consider the "wait and see"...- 1
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By Scott Adams · Posted
At 60, with a family history of celiac disease (mother and sister) and HLA DQ2 positivity, celiac disease is a possibility despite negative tTG antibodies (total IgA was not checked). Your symptoms—abdominal discomfort, gas, brain fog, ataxia, and worsening with gluten or alcohol—could align with celiac disease, though the lack of improvement off gluten is atypical. Normal imaging and fecal elastase reduce the likelihood of pancreatic issues, and a normal hydrogen breath test makes SIBO less likely. The upcoming biopsy will be key for diagnosis; continue eating gluten until then. If celiac disease is ruled out, consider non-celiac gluten sensitivity or a neurological evaluation for symptoms like ataxia and finger numbness. -
By Scott Adams · Posted
You can search this site for prescriptions medications, but will need to know the manufacturer/maker if there is more than one, especially if you use a generic version of the medication: To see the ingredients you will need to click on the correct version of the medication and maker in the results, then scroll down to "Ingredients and Appearance" and click it, and then look at "Inactive Ingredients," as any gluten ingredients would likely appear there, rather than in the Active Ingredients area. https://dailymed.nlm.nih.gov/dailymed/ -
By captaincrab55 · Posted
JuggaloDad, A gluten-free diet is a cut and dry fix for some, but it's more complicated for many of us including me. I suffered from an infant to age 56, It took almost 10 years for me to zero in on non-gluten foods that caused me GI issues/pain. Zeroing in on the non-gluten items wasn't as easy as it was for hidden gluten for me. Dairy, coffee and onions was the easiest, but corn, nuts, strawberries and bananas were the hardest. I finally did the Everywell test that matches foods with one's blood type. The test showed I could tolerate cheddar and mozzarella cheese as well as certain nuts. The test did show the positives and negatives of quite a few other foods as to how they matched my blood type. -
By Jason Dyer · Posted
I recently saw an article on Celiac.com (paid, I believe) about a great gluten-free beer that uses an enzymatic hydrolyzation process to reduce gluten below 20 parts per million (ppm), but I was unable to leave comments. That prompted me to craft this post. The article claimed that barley-based beers that use enzymes to break the gluten protein chain result in a final product with a dramatically reduced gluten content, at least as can be presently measured using the R5 Competitive ELISA test. That sounds great, doesn't it? So, why the post? I have celiac disease, I'm a former home brewer, and I have collaborated with several craft brewers on gluten-free batches using barley. That's far from being a master brewer or a gastroenterologist—full disclosure—but I've been studying this topic for the better part of 20 years and testing many beers on my biome, and here's what I've learned. If you are gluten intolerant, these enzyme beers (as I call them) are great. If you are a celiac like me, you are STILL rolling the dice with these beers in two important ways. First, they all have a slightly metallic finish, which I believe has to do with the enzymes because they all taste that way to me. I'm not here to bash any brands trying to serve our community legitimately. So, I won't name names, but if you are reading anything on this site, you likely know the ones that are out there. Second, and more importantly, while these enzyme processes DO cleave the gluten proteins into smaller chains, they DO NOT remove them. It makes the proteins smaller and, as the theory goes, that makes them easier to pass through the gut. It also conveniently makes them harder to detect using the R5 Competitive ELISA test. Do you believe that means the enzyme beers are safer? Almost every celiac I have spoken to has told me the same thing. You may get one enzyme beer that does not trigger symptoms, but the next one you pull sends you to the bathroom. Again, you are rolling the dice with enzyme beers. You say, what about the sorghum, rice, corn, and buckwheat beers? Well, as a brewing product, they are awesome. Some great brewers are doing creative things using these grains to make some amazing alternatives. Kudos to them and THANK YOU. However, the mouthfeel is not the same. If you have ever known barley-based beer, you can taste the difference. Some are bitter. Some are a little skunky. Some are stale. Some are so buried in flavors or hops that you can't taste anything else at all. And hey, maybe that's ok. The world of beer has gone practically crazy with hops, fruit, and other additives to win over younger drinkers who did not grow up seeing beer as the thing to drink. Gluten free brewers are not immune to trends in market preferences. But, what am I saying? There are alternative methods that taste great and are safe, but enzyme beers are not among them. Don't believe the marketing. My own body tells me so, and so does what I have learned from numerous experts about the process of enzymatic hydrolyzation. Again, I'm not a master brewer, chemist, doctor, or lab tech, but I've done a ton of research and can speak from personal experience. My pitch: if you are a brewer or know a brewer who wants to invest in gluten-free barley-based brewing, contact me. There is a way forward that is not about alternate grains or enzymes. Honestly though, I found traditional brewers to be too distracted by their gluten-rich business to allocate consistent resources to what is a dietary requirement and preference of 20-30% of American consumers. Does adding my pitch here mean this post is all about finding a brewer to work with? No. I hate to see enzyme marketing without a fuller understanding of what happens with the protein, test, and celiacs. I know new celiacs will use this site and others, looking for a beer option, and will end up sick. And, if I've learned anything in the past 20 years, traditional brewers don't want to tackle the gluten-free market. So, my pitch is merely the longshot, last ditch effort of a beer-loving celiac. I don't expect anyone to contact me. I hope that the readers of this post will look at the enzyme beers with more caution than their marketing provides. -
Could this be Celiac disease? I am a 60 YO male awaiting a biopsy in 4 weeks so eating gluten at present. 18 months of abdominal discomfort especially left upper quadrant, and altered sensation about left mid back, more gas at both ends, softer and more frequent motions and smelly farts but no steatorrhoea. No nausea or vomiting. Weight steady. Some brain fog, and occasional ataxia, and altered sensation about fingers. Occasional bluish tinge to nails though 02 saturation normal, and no breathlessness etc. Mother and sister have celiac. Symptoms not better off gluten, but worse when resume it or have any alcohol. Investigations: TTGs x 3 negative. (No total IgA ever done). Lipase but not amylase mildly elevated when worse but only 1.5-2 x ULN. Blood count, liver function tests normal. CRP normal. Faecal elastase normal x2. CT and MRI scans about organs all normal including pancreas. Endoscopy and endoscopic ultrasound show normal pancreas over 18 months. Hydrogen breath test normal. Hp negative. Colonoscopy normal. HLA DQ2 positive. Thank you in advance.
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