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- Farralley replied to Farralley's topic in Related Issues & Disorders5Sore mouth lining and Coeliac Disease.
It could be. Think I'll just have to avoid that cereal. Thank for suggestion.. -
- trents replied to Pmayer's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms22Blood Tests showed positive for celiac / Endoscopy confirmed no evidence of Celiac
"Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats, and are collectively referred to as 'gluten'. The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, celiac disease." https://pubmed.ncbi.nlm.nih.gov/28244676/ ... -
- Russ H replied to Pmayer's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms22Blood Tests showed positive for celiac / Endoscopy confirmed no evidence of Celiac
I have read research indicating differing reactions to various oat cultivars, however, nothing suggesting that some contain gluten - do you have a source for that? -
- Russ H commented on Scott Adams's article in Additional Concerns10
Gluten-Free at Taco Bell: A Celiac's Guide to the Menu (+Video)
That's the thing - about 1% of the population have coeliac disease: if it were 10%, the social burden would be so high that gluten would be removed from general consumption.- allergen-free
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- thejayland10 posted a topic in Gluten-Free Foods, Products, Shopping & Medications0IGA and TTG IGA Levels
For those of you who have had celiac for a long time what do your IGA and TTG IGA Levels usually show on follow up blood work ?
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It could be. Think I'll just have to avoid that cereal. Thank for suggestion.. -
"Similar proteins to the gliadin found in wheat exist as secalin in rye, hordein in barley, and avenins in oats, and are collectively referred to as 'gluten'. The gluten found in all of these grains has been identified as the component capable of triggering the immune-mediated disorder, celiac disease." https://pubmed.ncbi.nlm.nih.gov/28244676/ "However, it is necessary to consider that oats include many varieties, containing various amino acid sequences and showing different immunoreactivities associated with toxic prolamins. As a result, several studies have shown that the immunogenicity of oats varies depending on the cultivar consumed." https://pubmed.ncbi.nlm.nih.gov/26557006/ "In 2007, a study showed that all the varieties of oats tested were immunogenic, with Lampton and Ava avenins inducing lymphocyte activation similar to that activated by wheat gliadin, while Astra and Nave avenins showed less immunogenicity, but still with a measurable effect.6 In 2011, a study showed that there is a wide range of variation of potential immunotoxicity of oat cultivars. It concluded some oat strains are more toxic than others." https://glutenfreeworks.com/blog/2011/06/20/why-oats-should-be-excluded-from-the-gluten-free-diet/ Silano M, Benedetto RD, Maialetti F, et al. Avenins from different cultivars of oats elicit response by coeliac peripheral lymphocytes. Scand J Gastroenterol 2007 Jun 8;:1-4 Comino I, Real A, Lorenzo L, et al. Diversity in oat potential immunogenicity: basis for the selection of oat varieties with no toxicity in coeliac disease. February 2011.
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I have read research indicating differing reactions to various oat cultivars, however, nothing suggesting that some contain gluten - do you have a source for that?
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By thejayland10 · Posted
For those of you who have had celiac for a long time what do your IGA and TTG IGA Levels usually show on follow up blood work ? -
By thejayland10 · Posted
Hello Everyone, I used to be a lot less strict with my gluten-free diet. I have always eaten gluten-free but never only got gluten-free-certified or labeled products but the last few years I have been taking it a lot more seriously and only eat at dedicated gluten-free restraunts or things labeled gluten-free. A recent blood test of mine showed slightly elevated IGA and TTG IGA but negative Endomysial Antibody which my doctor said is likely pointing to cross contact. I have no clue how this could be happening and I am trying to be super super careful now. For example I used to always get Kroger frozen chicken which says gluten free on the package but when I reach out to kroger they have no idea and they said in the processing plant the clean the area after each batch but its not dedicated gluten-free facility. Could processed gluten-free foods or even meats I am getting be making my levels appear slightly over the normal causing damage? I am meeting with a dietician soon but curious on anyone insights or brand recommendations for meats especially
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