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Recent Activity
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- Jason Dyer replied to Jason Dyer's topic in Gluten-Free Foods, Products, Shopping & Medications9
Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem
Wow. I mean, I REALLY don't want to give up beer, but I NEVER cheat. I get caught (glutenized in my vernacular), but I never cheat. I didn't even know that was a thing... -
- trents replied to Ryangf's topic in Related Issues & Disorders5
For people with celiac disease and corn intolerance from it: Is salt still okay for most people?
I wonder why they put dextrose in it? -
- Scott Adams replied to Jason Dyer's topic in Gluten-Free Foods, Products, Shopping & Medications9
Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem
PS - Many new celiacs report that they can go gluten-free, with the exception of giving up beer. That seems to be a bridge too far from many celiacs, and may be why nearly 20% cheat on their diets: -
- Scott Adams replied to Jason Dyer's topic in Gluten-Free Foods, Products, Shopping & Medications9
Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem
For those with celiac disease we know that there is a huge range in sensitivity, for example we've had many members here who report that even smelling wheat bread cooking in a bakery, for example a bakery in a supermarket, triggers an immediate gluten reaction that can last days or longer. Is there science to back this up--not that I've seen. Does this mean... -
- Scott Adams replied to Jason Dyer's topic in Gluten-Free Foods, Products, Shopping & Medications9
Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem
Actually, gluten intolerance and celiac disease are not the same. Celiac disease is an autoimmune disorder triggered by gluten, while gluten intolerance is a broader term that can include Non-Celiac Gluten Sensitivity (NCGS). NCGS involves gluten-related symptoms without the autoimmune or allergic response seen in celiac disease. The terms are often used...
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