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- Scott Adams replied to Jason Dyer's topic in Gluten-Free Foods, Products, Shopping & Medications8Gluten 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 & Medications8
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 & Medications8
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... -
- Scott Adams replied to Chissers's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms3
Could this be Celiac disease?
Given the nefarious nature of celiac disease and how it strips nutrients from your body, I believe we've seen virtually every type of abdominal pain here described as a symptom. In my case it was mostly in my lower right quadrant. While gluten intolerance or celiac disease primarily affects the digestive system, it can sometimes cause referred pain in areas... -
- Scott Adams replied to Ryangf's topic in Related Issues & Disorders4
For people with celiac disease and corn intolerance from it: Is salt still okay for most people?
I was also surprised to learn that Morton Iodized Salt contains: "Salt, Calcium Silicate (an anticaking agent), Dextrose, potassium iodide." Their non-iodized version contains only salt. https://www.mortonsalt.com/home-category/culinary-salts/
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By Scott Adams · Posted
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: -
By Scott Adams · Posted
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 that it can't happen? Since it does seem to happen to some people, I can't say that there isn't something real happening to these folks. Similarly there seems to be celiacs who can drink even regular beers, many of which have detectable gluten at under 20ppm, without issues, and many drink gluten reduced beers made from barley on a daily basis without issues, and without elevated antibodies or damaged villi. I also know that some celiacs report getting very sick from a single sip of gluten reduced beer. To be on the safe side it's probably best to stick with a naturally gluten-free beer, however, many of them lack the real beer taste, thus, some celiacs cheat on their diets and just drink regular beer. In this case I think having a choice is important, and drinking a gluten reduced option would be better than regular beer. -
By Scott Adams · Posted
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 inconsistently, which can cause confusion. -
By Scott Adams · Posted
Given the nefarious nature of celiac disease and how it strips nutrients from your body, I believe we've seen virtually every type of abdominal pain here described as a symptom. In my case it was mostly in my lower right quadrant. While gluten intolerance or celiac disease primarily affects the digestive system, it can sometimes cause referred pain in areas like the left upper quadrant or back due to inflammation or irritation in the gut. However, left-sided pain and elevated lipase levels could also indicate other conditions, such as pancreatic issues, which should be evaluated by a healthcare professional. Gluten itself is not typically known to directly irritate the pancreas, but if you suspect a connection, it’s worth discussing with your doctor. They may recommend further testing, such as imaging or additional blood work, to rule out other causes. Others in gluten-sensitive communities have occasionally reported similar symptoms, but individual experiences can vary widely. Keeping a detailed food and symptom diary might help identify patterns. -
By Scott Adams · Posted
I was also surprised to learn that Morton Iodized Salt contains: "Salt, Calcium Silicate (an anticaking agent), Dextrose, potassium iodide." Their non-iodized version contains only salt. https://www.mortonsalt.com/home-category/culinary-salts/
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