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- Matt13 replied to Matt13's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease2Cross-contamination?
Thanks Scott! -
- Scott Adams replied to julie falco's topic in Gluten-Free Foods, Products, Shopping & Medications1NEED TO READ ALL LABELS (FRONT & BACK)
Products can be both gluten-free AND made in a facility that produces wheat products. Why are you assuming that this product isn't gluten-free? -
- Scott Adams replied to Matt13's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease2
Cross-contamination?
No, small amounts of cross-contamination won't instantly cause villi damage. In fact the protocol for getting an endoscopy for celiac disease requires people to eat at least 2 slices of wheat bread per day for 2 weeks before the procedure, otherwise any damage done might not be detected. Small amounts of gluten on a daily basis, however, may lead to severe... -
- Scott Adams replied to badastronaut's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms1
Still unsure.....
It sounds like you're navigating a challenging and frustrating situation, and it's understandable why you'd seek clarity. Based on what you’ve described, it’s possible to have gluten sensitivity without the hallmark villous atrophy seen in celiac disease. This condition is often referred to as non-celiac gluten sensitivity (NCGS). Unlike celiac disease, NC... -
- Scott Adams replied to Matt13's topic in Gluten-Free Foods, Products, Shopping & Medications7
Certified gluten free oats
Gluten-free oats can cause villous atrophy in people with celiac disease who are sensitive to oats (~10% of celiacs). While oats are naturally gluten-free and often safe for most individuals with celiac disease, a small percentage of people with the condition are sensitive to avenin, a protein found in oats that is structurally similar to gluten. For these...
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By Scott Adams · Posted
Products can be both gluten-free AND made in a facility that produces wheat products. Why are you assuming that this product isn't gluten-free? -
By Scott Adams · Posted
No, small amounts of cross-contamination won't instantly cause villi damage. In fact the protocol for getting an endoscopy for celiac disease requires people to eat at least 2 slices of wheat bread per day for 2 weeks before the procedure, otherwise any damage done might not be detected. Small amounts of gluten on a daily basis, however, may lead to severe damage over time, as it would have a cumulative effect. Some celiacs, and people with DH, have intense symptoms with even a single exposure with a trace amount of gluten, while others have little or no reaction to a lot of contamination (although their health risks from prolonged exposure are the same). -
By Scott Adams · Posted
It sounds like you're navigating a challenging and frustrating situation, and it's understandable why you'd seek clarity. Based on what you’ve described, it’s possible to have gluten sensitivity without the hallmark villous atrophy seen in celiac disease. This condition is often referred to as non-celiac gluten sensitivity (NCGS). Unlike celiac disease, NCGS does not cause the autoimmune damage to the small intestine that’s detectable through a biopsy, and it won’t show up on standard celiac blood tests. However, symptoms like gastrointestinal distress, changes in stool, and even mood issues, such as anxiety or feeling down, have been reported by others with gluten sensitivity. Your experience with mucus in your stool, stool consistency changes, and mood correlation with gluten intake could be indicative of NCGS. The low levels of zinc and folic acid you mentioned might also hint at some malabsorption issues, even if the root cause isn't celiac disease. It’s worth noting that other conditions, like irritable bowel syndrome (IBS) or a sensitivity to FODMAPs (a group of fermentable sugars in many foods, including wheat), can sometimes mimic gluten sensitivity. Since your symptoms seem to improve when you avoid gluten, it may be worth continuing a gluten-free diet to see if it helps you feel better overall. You might also consider working with a dietitian who specializes in gastrointestinal health to rule out other potential triggers and ensure your diet is balanced. If you’re still struggling to get answers from your doctor, seeking a second opinion from a gastroenterologist might also help you move forward. You're not alone in this, and I hope you can find some relief and clarity soon! -
By Scott Adams · Posted
Gluten-free oats can cause villous atrophy in people with celiac disease who are sensitive to oats (~10% of celiacs). While oats are naturally gluten-free and often safe for most individuals with celiac disease, a small percentage of people with the condition are sensitive to avenin, a protein found in oats that is structurally similar to gluten. For these individuals, consuming oats—whether labeled gluten-free or not—can trigger an immune response, leading to intestinal damage, including villous atrophy.
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