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Recent Activity
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- trents replied to Jason Dyer's topic in Gluten-Free Foods, Products, Shopping & Medications10
Gluten Free Beer - The Enzymatic Hydrolyzation Process Problem
Scott, I know full well that celiac disease is an autoimmune disorder and gluten sensitivity is not. And I agree that there is inconsistency in the use of the terms. But my contention is that "gluten intolerance" should not be used of NCGS since "gluten sensitivity" is actually found in the gluten disorder known as Non Celiac Gluten Sensitivity and, therefore... -
- Jason Dyer replied to Jason Dyer's topic in Gluten-Free Foods, Products, Shopping & Medications10
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 & Medications10
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 & Medications10
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...
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