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- Scott Adams commented on Scott Adams's article in Celiac Disease Basics8What are the Odds of Developing Celiac Disease based on HLA-DQA/DQB Genotype?
If you have such bad reactions to gluten I wonder why your doctor is trying to get you to eat gluten? It may be time to find a different doctor!- celiac disease
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- Scott Adams commented on Scott Adams's article in Additional Concerns10
Is McDonald's Gluten-Free? A Complete Guide to Safe Menu Options (+Video)
Unfortunately this can happen at ANY restaurant, especially McDonald's, thus the disclaimers in the article.- 1
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- Maria Deal commented on Scott Adams's article in Celiac Disease Basics8What are the Odds of Developing Celiac Disease based on HLA-DQA/DQB Genotype?
I’m trying to understand this as well. My “results” read “Negative” for the 2 main genes, but in the paragraph it does indeed say I carry another gene and half of another. So I called and asked. Lab said you do not need those 2 main genes to be diagnosed Celiac, it is just less likely. My doctor is trying to get me to eat gluten. I’ve been diagnosed for about 6...- celiac disease
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- ShariW commented on Scott Adams's article in Additional Concerns10Is McDonald's Gluten-Free? A Complete Guide to Safe Menu Options (+Video)
I got glutened at a McDonald's last summer (in the US), although I didn't eat any gluten-containing items. I had a cheeseburger minus bun with lettuce, tomato and onion, along with a strawberry-banana smoothie. Symptoms set in about 3 hours later (typical for me). Pretty sure it was due to cross-contact - I have no other food sensitivities. I did say "gluten...- burgers
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- Levi commented on Jefferson Adams's article in Gluten-Free Foods & Beverages8Top Brands of Gluten-Free Pasta
If the arsenic in rice doesn’t bother you then Tinkyada is the best pasta I recommend. I’ve ate it from day 1 after researching what I could and could not eat, along with locating such foods when first Dg’d. Granted, if you close your eyes while munching on rice pasta you may very well come to reality that it is rice no matter the cuisine you have created with ...- 1
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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/ -
I did some research on what exactly is gluten . . . what defines it. "The term gluten usually refers to the elastic network of a wheat grain's proteins, gliadin and glutenin primarily . . . " "The types of grains that contain gluten include all species of wheat (common wheat, durum, spelt, khorasan, emmer and einkorn), and barley, rye, and some cultivars of oat" (emphasis mine) "The storage proteins in other grains, such as maize (zeins) and rice (rice protein), are sometimes called gluten, but they do not cause harmful effects in people with celiac disease." (emphasis mine) From: https://en.wikipedia.org/wiki/Gluten What I found most interesting is that some cultivars of oats contain gluten. Could this explain, in part at least, the controversy surrounding oats? I mean, depending on the source, it could indeed sometimes include gluten and cause a celiac reaction.
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