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- Scott Adams replied to kopiq's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease2starting to heal, vitamin d deficiant but cannot tolerate vitamins. what to do? also multiple ongoing issues.
You’re already making significant strides toward healing, which is great to see. It's not uncommon to experience persistent or new symptoms during the early stages of a gluten-free diet, especially since full healing can take time and other underlying issues might still need addressing. Here are some thoughts and suggestions based on what you've shared: ... -
- Scott Adams replied to BoiseNic's topic in Dermatitis Herpetiformis3
Skinesa
Does the same issue happen if you eat a vegan yogurt, kimchee, pickles, etc? Those might be better ways for you to get your probiotics. -
- Scott Adams replied to Brianne03's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms3
Advantages vs. Disadvantages of having an official Celiac diagnosis
Another issue is that most job applications now ask if you have celiac disease, and include it in their list of disabilities which they want you to declare up front. This could lead to discrimination when looking for employment: -
- Scott Adams replied to Brianne03's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms3
Advantages vs. Disadvantages of having an official Celiac diagnosis
Yes, it will affect your life insurance rates for sure, and possibly your health insurance rates, at least in the future. I pay very high rates for life insurance in comparison to others I know who are my age, and my last policy was harder to obtain due to my diagnosis. As for health insurance, currently under the ACA you can't be denied or charged more if... -
- RMJ replied to Kathleen JJ's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms20Options - 7 year old boy - Helicobacter pylori and serology
I love to bake and have discovered that the brand of gluten free flour used can make a big difference in the result. I find that the recipes developed for a particular brand of flour work best, and a lot of the companies that produce gluten free flours have recipes on their websites.
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0December 11, 2024 12:00 AM
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By Scott Adams · Posted
Another issue is that most job applications now ask if you have celiac disease, and include it in their list of disabilities which they want you to declare up front. This could lead to discrimination when looking for employment: -
By Scott Adams · Posted
Yes, it will affect your life insurance rates for sure, and possibly your health insurance rates, at least in the future. I pay very high rates for life insurance in comparison to others I know who are my age, and my last policy was harder to obtain due to my diagnosis. As for health insurance, currently under the ACA you can't be denied or charged more if you have a preexisting condition like celiac disease, however, this could change under the new administration, as they have vowed to implement many changes to the health care system. Also, regarding follow up testing that should be done on those with celiac disease, many doctors don't do this, and in my case I've had to push for such follow up--for example nutrient deficiency screenings and follow up antibody testing. Depending on your relationship with your doctor, you may be able to get these things done without a diagnosis, or you may not even need to have them done. Most people who have celiac disease and go 100% gluten-free do recover well, and their symptoms go away, but for some, further dietary changes may be necessary, as many have additional food intolerance issues (at least temporarily until their villi fully recover). -
I love to bake and have discovered that the brand of gluten free flour used can make a big difference in the result. I find that the recipes developed for a particular brand of flour work best, and a lot of the companies that produce gluten free flours have recipes on their websites.
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@Kathleen JJ, thanks for the update! Yes, as Cristiana mentioned gluten-free facsimile baked products are generally less nutritious than their wheat counterparts. In part this is due to the fact that the ingredients themselves have less nutritional value (lots of rice, potato and tapioca starch) and in part because the alternative "flours" used in gluten-free baked food products may not be fortified with vitamins and minerals by government mandates as is their wheat counterpart. At least that is how it is in the U.S. and it sounds like it is in the U.K. as well. Having said that, I would suggest you make sure your son gets plenty of fruits and veggies, fresh meat, fish, and eggs in his diet and a good gluten-free multivitamin as well. It's not hard to ensure adequate nutrition when you are a celiac but you may have to be more deliberate at it than do non celiacs. Also, be aware that "cross reactivity" with other foods is common in the celiac population. This can be an issue with foods whose proteins are similar to gluten. The two most common offenders are oats (the protein is avenin) and dairy (the protein is casein). Soy, corn and eggs are also common cross reactors but less so. Just be aware of this and keep an eye out if your son doesn't seem to improve on the gluten free diet alone. The reactions to these foods mimic the reaction to gluten. One small study found that 50% of celiacs react to CMP (Cow's Milk Protein or casein) like they do gluten.
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