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- pweidema commented on Scott Adams's article in Latest Research1Study Examines Modern vs. Ancient Wheat Proteins and Their Impact on Celiac Disease and Gluten Sensitivity (+Video)
Interesting - thanks!- amylase
- ancient grains
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- trents replied to Eldene's topic in Food Intolerance & Leaky Gut28Oats gluten free?
This. How long has it been since you were tested for celiac disease? -
- trents replied to thejayland10's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease7
Recent blood test results check in - TTG- IGA
You have been doing all the right things to manage your celiac disease since diagnosis so what would you have changed? Perhaps the only negligence was not seeking follow-up testing sooner and more regularly. But even then, what would you have done differently as far as the day to day management of your celiac disease? I assume you realize that when something... -
- PA Painter replied to Eldene's topic in Food Intolerance & Leaky Gut28Oats gluten free?
I've had the testing up to the biopsy. Once they confirm the intestine is not affected they cease pursuing further diagnosis, regardless of extra intestinal symptoms. They refuse to pursue anything non celiac. I react to: banana, avacado, fresh cabbage, yogurt, pecans, walnuts, xantham gum, and obviously wheat, barley, etc. Even so called "gluten... -
- Jsingh replied to Eldene's topic in Food Intolerance & Leaky Gut28Oats gluten free?
Hi, Just to add to the possible cross reaction or contamination sources- look into how you are reacting to the milk protein casein, or course avenin in oats, quinoa protein, and also possible gluten contamination in cooking oils. I care for my six year old daughter with Celiac, and it’s only after removing all oils from her diet has she felt b...
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This. How long has it been since you were tested for celiac disease? -
You have been doing all the right things to manage your celiac disease since diagnosis so what would you have changed? Perhaps the only negligence was not seeking follow-up testing sooner and more regularly. But even then, what would you have done differently as far as the day to day management of your celiac disease? I assume you realize that when something is labeled "gluten free" that does not mean it contains "0" gluten. According to FDA regulations, it just means it contains no more than 20 ppm of gluten. And "certified gluten free" (GFCO) means the product contains no more than 10 ppm. Even the air we breathe contains some gluten as there has to be at least some wheat/barley/rye dust circulating in the atmosphere. My point is, take reasonable precautions to control what you can control and then live your life. You will eventually die of something probably not related to celiac disease.
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By PA Painter · Posted
I've had the testing up to the biopsy. Once they confirm the intestine is not affected they cease pursuing further diagnosis, regardless of extra intestinal symptoms. They refuse to pursue anything non celiac. I react to: banana, avacado, fresh cabbage, yogurt, pecans, walnuts, xantham gum, and obviously wheat, barley, etc. Even so called "gluten free" food cause a violent reaction. Believe it or not. I can eat 3 Tostitos any more than that ruins my next three days. I did have one of the genes for potential autoimmune problems but they said it could mean anything. The most I get in the stomach is acid reflux and hot snakes. My intestinal symptoms are minimal. I think the pathology is different in way yet similar in others. -
Hi, Just to add to the possible cross reaction or contamination sources- look into how you are reacting to the milk protein casein, or course avenin in oats, quinoa protein, and also possible gluten contamination in cooking oils. I care for my six year old daughter with Celiac, and it’s only after removing all oils from her diet has she felt better. Not even Certified ones were okay. I don’t know why is that, but it is so. I cook in animal fat whenever recipe calls for some oil. Nuts and avocado are the source of fat in her dieT otherwise.
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By knitty kitty · Posted
Have you had a DNA test to look for the most commonly occurring Celiac genes? There's some scientific evidence that Non Celiac Gluten Sensitivity is a precursor to Celiac Disease in genetically predisposed people. Which foods do you react to? How do you react?
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